The eggplant is baked, instead of fried, and the only oil used is in oiling the aluminum foil on the baking sheet and the inside of the baking dish. Eggplant is very standard, but I can imagine the addition of more vegetables would make this even more filing, and that much healthier.
Eggplant Parmesan
4-6 Servings (Nutrition Information is for 6)
Ingredients:
1/2 eggplant, sliced (skin is option, but provides more vitamins if left on)
1 egg, beaten
1 cup breadcrumbs, spread onto a plate or in a bowl
Salt and pepper
Olive oil
2/3 jar (18 oz) tomato sauce
3/4 C Four Cheese Italian Blend (about 1/4 C per layer)
Method:
Cut the eggplant in half and slice width-wise (making circular slices). Salt each side of the eggplant and let it rest in a colander for 20-30 minutes. Rinse and pat dry.
Heat the (toaster) oven to 350 degrees Fahrenheit. In a small bowl, beat the one egg. In a separate bowl or plate, spread out the breadcrumbs, adding salt and pepper.
Dip the eggplant into the egg with one hand, drop it into the breadcrumbs and use the other hand to bread. Place the breaded eggplant onto an oiled baking sheet. Repeat for all slices. Bake for 12 minutes or until golden brown.
Oil the inside of an oven-safe baking dish (I used a 4-Cup glass Pyrex bowl, as it lends hand to easy storage). Spread a thin layer of tomato sauce on the bottom of the dish, just a sprinkle of cheese, then begin layering the eggplant. Alternate tomato sauce, cheese and eggplant, ending with a top layer of cheese.
Bake in the oven at 350 for 30 minutes. Eat immediately, or portion and freeze for later.
Your version of eggplant parmesan really sounds good, thanks for the recipe today.
ReplyDeleteI love that you baked it instead of frying.It's been awhile since I last made this, now I know what to make for lunch.If you won't mind I'd love to guide Foodista readers to this post.Just add the Eggplant Parmesan widget at the end of this post and it's all set, Thanks!
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