Semi-Healthy Eggplant Parmesan

 (Eliminating steps –mostly for my own documentation - Contact me with questions) Make 1.5 dishes (freezes well -  I normally freeze the (0.5) small casserole dish)

•  2 large eggplants - sliced 1/4” thin
• 1 block gruyere cheese
• 1 package of fresh mozzarella
• 3 cups of shredded parmesan
• 24 oz of greek yogurt
• 2 eggs
• 1 can parmesan breadcrumbs
• Sauce – (brown sugar, chili powder, pepper, onion, garlic, basil, oregano, etc)
• Tomaties, sauce, 1 can stewed, 1 paste, 1 minced
• Fresh basil
• 1 large Onion
• Fresh oregano
• 1 garlic

Directions 

• Sweat the eggplant – salt both sides and let sit while sauce is cooking for 45 minutes
• Grate mozzarella and Gruyere 
• Rinse eggplant slices, strain to dry
• Preheat convection oven to 400F
• Pre-grease 2 x baking sheets
• Mix Greek yogurt and eggs well in extra large mixing bowl
• Put eggplant slices and yogurt egg mixture in large bowl – thoroughly coat
• Mix 1.5 cups of Parmesan with breadcrumbs in separate mixing bowl
• Coat with breadcrumbs and place on baking sheets
• • Cook at 15 minutes or until golden brown and remove from oven
• Pre-grease - baking dishes
• Mix sauce with immersion blender
• Layer cooked eggplant in baking dish
  •    Eggpant
  •    Cheese
  •    Sauce
  •    Eggplant
  •    Cheese
  •    Sauce
  •    Top with Remaining Parmesan

Note: Eggplant will be stiff because it was baked, not fried - might need to cook longer to soften upBake in oven for 40 minutes at 375F           Make spaghetti sauce