Best 4 Healthier Eggplant Parmesan Ii Recipes

Eggplant parmesan, a classic Italian dish, is often laden with calories, fat, and sodium. However, it is possible to create a healthier version of this dish that still retains its delicious flavor and texture. This article explores the secrets behind creating a healthier eggplant parmesan, from choosing the right ingredients to using healthier cooking methods. We'll also provide a step-by-step guide to making this dish at home, so that you can enjoy a healthier eggplant parmesan without sacrificing taste.

Let's cook with our recipes!

HEALTHIER EGGPLANT PARMESAN II

Healthier Eggplant Parmesan II image

I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.

Provided by MakeItHealthy

Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 whole egg
3 egg whites
1 tablespoon water
3 eggplant, peeled and thinly sliced
2 cups whole wheat bread crumbs
6 cups spaghetti sauce, divided
¾ pound part-skim mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
Bake in preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 424 calories, Carbohydrate 51.1 g, Cholesterol 58.6 mg, Fat 15.5 g, Fiber 12.7 g, Protein 22.4 g, SaturatedFat 7 g, Sodium 1301.6 mg, Sugar 21.2 g

EGGPLANT PARMESAN II

Eggplant Parmesan II image

This is a no fry variation of this popular dish, and is just as delicious!

Provided by Dolores Gentner-Ryan

Categories World Cuisine Recipes European Italian

Time 1h

Yield 10

Number Of Ingredients 7

Ingredients

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g

HEALTHIER EGGPLANT PARMESAN FOR TWO

Healthier Eggplant Parmesan for Two image

Adapted from a Bon Appetit recipe, this cooking method is healthier, hearty, no-frying, and low mess. Pretty darned tasty, too. I don't bother to make marinara sauce, but use Victoria brand; it's pricy but tastes wonderful. A good pizza sauce like Muir Glen would work well, too. Multiplies easily for more servings. Eggplants can be pre-cooked 1 day ahead, kept covered, and chill. Entire dish can be assembled 4 hours ahead and refrigerated until baking.

Provided by zeldaz51

Categories Vegetable

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 medium eggplant, halved lengthwise
4 tablespoons olive oil, divided
1/2-3/4 cup flavorful marinara sauce
1/2 teaspoon dried oregano
1/2-3/4 cup coarse fresh breadcrumb
3 -4 ounces fresh mozzarella cheese, torn into bite-size pieces
1 ounce parmesan cheese, finely grated (about 1/4 cup)

Steps:

Preheat oven to 400°. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1" strip of skin around the cut edges; this will hold the eggplant together during cooking. Place eggplant, 2 tablespoons oil in an eight or nine inch baking dish. Turn eggplant to coat with oil; season with salt and pepper and place cut side down. Cover baking dish tightly with foil and bake until eggplants are very soft, 40-45 minutes.
Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl. Turn eggplant halves cut side up in the baking dish. Top eggplant halves with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25-30 minutes.

Nutrition Facts : Calories 656.6, Fat 44.3, SaturatedFat 12.7, Cholesterol 47.4, Sodium 951.4, Carbohydrate 45.6, Fiber 12.3, Sugar 14.4, Protein 22.4

EGGPLANT PARMESAN FOR TWO

Eggplant Parmesan for Two image

Eggplant Parmesan for Two? Why not? It's easier than you think-and quicker too-to prepare a scaled-down version of this classic casserole.

Provided by My Food and Family

Categories Home

Time 45m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 small eggplant (1 lb.), ends trimmed, peeled
1/2 tsp. dried oregano leaves
1/2 cup chopped onions
3/4 cup CLASSICO Tomato and Basil Pasta Sauce
2 cups tightly packed baby spinach leaves
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 tsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh basil

Steps:

Heat oven to 375°F.
Cut eggplant crosswise into 8 slices; spray both sides of each slice with cooking spray. Sprinkle with oregano. Heat large nonstick skillet on medium heat. Add eggplant; cook 3 to 4 min. on each side or until lightly browned on both sides. Transfer to plate; cover to keep warm.
Add onions to skillet; cook and stir on medium-low heat 3 min. Stir in pasta sauce; cook and stir 2 min. or until heated through. Add spinach; cook 1 min. or just until wilted, stirring frequently.
Arrange 4 eggplant slices in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers. Top with cheeses; cover.
Bake 20 min. or until heated through. Sprinkle with basil.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 14 g

Tips:

Choose the right eggplant: Look for firm, unblemished eggplants that are about the same size. Smaller eggplants tend to be less bitter.
Slice the eggplant evenly: This will help them cook evenly.
Salt the eggplant slices: This will help to draw out the bitterness.
Rinse the eggplant slices: This will remove the excess salt.
Dredge the eggplant slices in flour: This will help them to brown evenly.
Use a good quality marinara sauce: This is the key to a flavorful dish.
Don't overcrowd the pan: This will prevent the eggplant slices from cooking evenly.
Cook the eggplant slices until they are golden brown: This will ensure that they are cooked through.
Layer the eggplant slices with the marinara sauce and cheese: Be sure to use plenty of cheese!
Bake the eggplant parmesan until it is bubbly and golden brown: This will take about 20 minutes.
Let the eggplant parmesan cool for a few minutes before serving: This will help it to set.

Conclusion:

Eggplant parmesan is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a weeknight meal or a special occasion. With a few simple tips, you can make a delicious and impressive eggplant parmesan that your family and friends will love.