Source: EatingWell Magazine, September/October 1995; October 2020 30th Anniversary. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The flavours come together beautifully as a delicious, rich and satisfying comfort food. You saved Healthy Eggplant Parmesan (No Frying Required) to your. This healthy eggplant Parmesan recipe has is satisfying without piling on the calories and fat. Let cool for 5 minutes. 3 eggplant, peeled and thinly sliced. Arrange half the eggplant slices over the sauce. 295 calories; protein 13.4g 27% DV; carbohydrates 17.1g 6% DV; fat 18.8g 29% DV; cholesterol 34.5mg 12% DV; sodium 419.2mg 17% DV. YAY eggplant. Spread Gouda cheese over the tomato mixture in an even layer. Most people won't think twice about serving basic cornbread when is on the table. Information is not currently available for this nutrient. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. I have made this recipe several times and I love it! Bake until the eggplant slices are soft on the inside and golden and crispy on the outside, about 30 minutes, flipping around the 15 minute mark. Nutrient information is not available for all ingredients. Bake in preheated oven until the edges begin to brown, 25 to 30 minutes. Also used two 15-oz cans of sauce (no salt added). Eggplant parmesan is a layered dish of eggplant, baked in a tomato sauce with melted cheese. CAUTION! ¾ pound part-skim mozzarella cheese, … Generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil. This combines fast and easy stewing with the full flavor of the tomato. My husband said it tasted just as good as any restaurant eggplant parm - which would easily be 2 or 3 x the calories and fat. Will make again.--But it should tell you to salt and press the eggplant slices in advance to remove bitter juice! Spoon tomato mixture in an even layer over the eggplant slices. SO GOOD This exceeding my expectations in every single way. Garnish with fresh basil, if desired. 2 cups whole wheat bread crumbs. Well done! It was very tasty and I like the method of baking the eggplant much better than the old method of frying. But it was a lot of work for the result. worked like a charm will make the a main recipe and the quality is worth the work, Healthy Eggplant Parmesan (No Frying Required), Congrats! 1,053 calories per serving. With my own home made spaghetti was outrageous! Amount is based on available nutrient data. Eggplant Parmesan doesn't have to include layers of deep-fried eggplant and mountains of cheese. Deep-fried eggplant. Roast. Arrange tomato halves into the skillet with the cut sides facing down. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray. Cut calories more with Panko Really great recipe. Top with the remaining eggplant, sauce and cheese. Heat olive oil in a skillet over medium heat. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere. Thanks Annette;) My toddler LOVES this recipe! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Awesome recipe! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes. The traditional way of cooking this dish, is to lightly fry the slices of eggplant … Great for a lunch or dinner. 241 calories; protein 14g 28% DV; carbohydrates 28g 9% DV; dietary fiber 6g 24% DV; sugars 9g; fat 9g 14% DV; saturated fat 4g 20% DV; cholesterol 83mg 28% DV; vitamin a iu 1227.9IU 25% DV; vitamin c 44.7mg 74% DV; folate 84.7mcg 21% DV; calcium 209.4mg 21% DV; iron 1.9mg 11% DV; magnesium 53.4mg 19% DV; potassium 761mg 21% DV; sodium 553mg 22% DV; thiamin 0.3mg 30% DV. EatingWell may receive compensation for some links to products and services on this website. Mash tomatoes in the skillet until smooth. Info. Heat olive oil in a skillet over medium heat. A tasty, healthy version of the traditional eggplant Parmesan. 30.4 grams saturated fat. My husband raved about it all night. This was SO good! Make your own bread crumbs with fresh gsrlic and basil! Ingredients. Whisk eggs and water in a shallow bowl. All Right Reserved. I ended up using nutritional yeast in the breadcrumb mixture instead of cheese and the flavor was still fabulous. Delish! This is going straight to the top of my favorites! Pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. Add comma separated list of ingredients to exclude from recipe. Arrange tomato halves into the skillet with the cut sides … I added fresh garlic (pressed) oregano and dried parsley to the tomato sauce. When the eggplant slices are done baking… Dredge the eggplant slices in a thin layer or coconut flour, then dip in the egg, and press into the breadcrumb mixture. Percent Daily Values are based on a 2,000 calorie diet. Don't skip the step of salting the eggplant… I didn't have mozzarella but did have monterey jack cheese which worked just fine. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning … 1 whole egg. Reduce heat to low. 2 large eggs. Line two large baking sheets with parchment paper and coat with cooking spray. Don't skip the step of salting the eggplant, especially if you want to freeze one of the casseroles. I utterly adore it and will add it into my usual rotation Pros: Delicious! 3 egg whites. 1 teaspoon Italian … It is excellent served hot or at room temperature, as a main course or a side. This makeover of the classic recipe was originally developed by our Test Kitchen in 1995 and got an update in 2020 for our 30th anniversary issue. Bake until the sauce is bubbling and the top is golden, 20 to 30 minutes. Eggplant Parmesan doesn't have to include layers of deep-fried eggplant and mountains of cheese. Arrange the eggplant in a single layer on the prepared baking sheets. Breadcrumbs. Sprinkle with more basil before serving, if desired. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl. 1,965 milligrams sodium. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. Season cut sides of tomatoes with salt and pepper. It's lighter and without having to fry the eggplant slices it's much easier than the traditional recipe. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil. Flavorful and easier than the traditional eggplant parmesan I cut this in half and used one med-large eggplant. Most eggplant Parmesan recipes call for the eggplant to be fried. Spread about 1/2 cup of the sauce in the prepared baking dish. 6 cups spaghetti sauce, divided. Position racks in middle and lower thirds of oven; preheat to 400°F. Sprinkle Parmesan cheese evenly over the Gouda. Used 1 1/2 eggplants as they were huge and I have smaller Pyrex dish. Preheat oven to 350 degrees F (175 degrees C). 1 serving Canola or olive oil cooking spray. Can be served with a vegetable pasta with an olive oil and oregano dressing. Assemble low carb eggplant parmesan layers.

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