SKINNY EGGPLANT PARMESAN
You save a lot of calories when you bake the eggplant patties instead of frying in boil. I like to add some strips of sweet red pepper while sauteing the mushrooms for a pop of color.-Mary Bannister, Albion, New York
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture. Place on a baking sheet coated with cooking spray. Bake at 350° until tender, 30-40 minutes., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in basil and remaining Italian seasoning., Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce. Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese., Bake, uncovered, at 350° until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 342 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 560mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 10g fiber), Protein 20g protein. Diabetic Exchanges
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
SKINNY EGGPLANT PARM FOR ONE
I found this recipe on Joy Bauer's blog at MSNBC and this is both yummy and not so guilt-ridden. It's also super easy. You just need to roast the eggplant slices a bit in the oven and the rest can be nuked in an instant.
Provided by Mirj2338
Categories Lunch/Snacks
Time 31m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Lightly coat baking sheet with spray oil.
- Cut off the ends of the eggplant and slice into 3/4-inch thick slices.
- Arrange the slices in a single layer on the prepared baking sheet.
- Mist tops of eggplant slices with cooking spray and lightly sprinkle with salt and pepper.
- Roast in oven for 20 minutes.
- Using a spatula, flip slices over and roast for an additional 10 to 15 minutes or until eggplant is soft and browned.
- In a deep microwave-safe soup bowl, layer half of the eggplant slices.
- Top with half of the marinara sauce.
- Layer the remaining eggplant slices and top with the remaining marinara sauce.
- Evenly sprinkle with cheese and top with oregano and red pepper flakes to taste.
- Microwave, covered, for 1 minute or until cheese is melted.
- (If you aren't enjoying this dish right away, layer the ingredients, then cover the bowl and store in refrigerator. Microwave for 2 to 3 minutes to reheat and melt the cheese just before serving.).
Nutrition Facts : Calories 414.3, Fat 14.5, SaturatedFat 6.5, Cholesterol 36.3, Sodium 1263.8, Carbohydrate 53.9, Fiber 19.4, Sugar 30.2, Protein 22.9
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