LIGHTER EGGPLANT PARMESAN
This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.
Provided by Gina
Categories Dinner
Time 1h30m
Number Of Ingredients 9
Steps:
- Start by making the sauce if you don't have any already made.
- Preheat oven to 450°F. Spray 2 sheet pans with oil.
- While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
- Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
- Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
- Heat the oven to 400F.
- Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
- Remove foil and bake an additional 10 minutes.
- Take it out of the oven and let it sit about 10 minutes before cutting.
Nutrition Facts : ServingSize 1 /8th, Calories 255.5 kcal, Carbohydrate 18.5 g, Protein 20 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 59.5 mg, Sodium 809 mg, Fiber 5 g, Sugar 9.5 g
EGGPLANT PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servi
Number Of Ingredients 22
Steps:
- Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
- Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
- In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
- Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
- In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
- Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
- Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Yield: about 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved
LIGHTER EGGPLANT PARMESAN
Baked eggplant and a healthier bechamel sauce match up in an Italian classic made virtuous. In this lighter recipe, the cheeses are on top, instead of in layers, with a creamy pink sauce underneath.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
- Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
- Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 229 g, Fat 9 g, Fiber 8 g, Protein 12 g
EGGPLANT PARMESAN LIGHT
This is a yummy Eggplant Parmesan that is baked, not fried... adjust the seasonings to your desire and enjoy! My husband and I can share this dish with very few leftovers, but feel good about it because the bulk of it is veggies!
Provided by MelissaO
Categories One Dish Meal
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant into 1/4 inch rounds, discarding stem.
- Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
- Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
- Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
- Repeat layers twice more: sauce, eggplant, cheese.
- Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
- Cover and refrigerate until ready to cook, or cook immediately.
- Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).
Nutrition Facts : Calories 445.2, Fat 17.2, SaturatedFat 9.9, Cholesterol 58.8, Sodium 1879.4, Carbohydrate 47.9, Fiber 14.7, Sugar 18.1, Protein 31.1
More about "cooking light eggplant parmesan recipes"
EASY EGGPLANT RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 8 mins
HEALTHY EGGPLANT PARMESAN: RECIPE MAKEOVER | COOKING …
From cookinglight.com
Author Kathy Kitchens Downie, RD
EGGPLANT PARMESAN RECIPES
From allrecipes.com
EGGPLANT PARMIGIANA LIGHT - SLENDERBERRY
From slenderberry.com
EATINGWELL'S EGGPLANT PARMESAN RECIPE | EATINGWELL
From eatingwell.com
20 BAKED EGGPLANT RECIPES | COOKING LIGHT
From cookinglight.com
SIMPLE STEPS TO MASTER A LOW-CALORIE FAVORITE: EGGPLANT …
From cookinglight.com
EGGPLANT PARMESAN COOKING LIGHT - ALEX BECKER MARKETING
From alexbecker.org
EASY LIGHT EGGPLANT PARMESAN CASSAROLE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
HOW TO MAKE EGGPLANT PARMESAN RECIPE BY LAURA RECIPES
From hercules.dixiesewing.com
ZUCCHINI PARMESAN RECIPE | COOKING LIGHT
From cookinglight.com
LIGHT EGGPLANT PARMESAN & BASIC TOMATO SAUCE RECIPE
From delishably.com
6-INGREDIENT HEALTHY BAKED EGGPLANT PARMESAN - COOKING FOR KEEPS
From cookingforkeeps.com
HOW TO MAKE A LIGHTER EGGPLANT PARMESAN (AND HAVE NO QUALMS …
From lacucinaitaliana.com
COOKING LIGHT'S EGGPLANT PARMESAN RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love