Best 3 Lighter Eggplant Parmesan Recipes
Eggplant parmesan is a classic Italian dish that is often enjoyed as a main course, but it can also be served as an appetizer or side dish. The traditional recipe for eggplant parmesan is quite heavy, as it involves frying the eggplant slices in oil before baking them with cheese and tomato sauce. However, there are a number of ways to make a lighter version of this dish that is still delicious and satisfying. For example, you can bake or grill the eggplant slices instead of frying them, and you can use low-fat cheese and a homemade tomato sauce made with fresh ingredients. With a few simple changes, you can enjoy a lighter eggplant parmesan that is just as tasty as the traditional version.
Here are our top 3 tried and tested recipes!
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
LIGHTER EGGPLANT PARMESAN RECIPE - (4.7/5)
Provided by Marinel
Number Of Ingredients 9
Steps:
- 1. 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. 2. 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. 3. 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.
LIGHTER EGGPLANT PARMESAN
Number Of Ingredients 9
Steps:
- slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture. Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown. In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese. In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese. Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!
Tips:
- Choose the right eggplant. For the best results, choose an eggplant that is firm and heavy for its size. Avoid eggplants that are bruised or have blemishes.
- Slice the eggplant evenly. This will help it cook evenly. If the slices are too thick, they will take longer to cook and may not cook through.
- Salt the eggplant before cooking. This will help to draw out the moisture and prevent it from becoming soggy.
- Don't overcrowd the pan when cooking the eggplant. This will prevent it from cooking evenly and becoming soggy.
- Use a good quality marinara sauce. The marinara sauce is a key component of this dish, so it's important to use a good one. Look for a sauce that is flavorful and has a good balance of acidity and sweetness.
- Don't overcook the eggplant Parmesan. The eggplant should be cooked until it is tender, but not mushy. If you overcook it, it will become tough and chewy.
- Serve the eggplant Parmesan immediately. This dish is best served hot and fresh out of the oven.
Conclusion:
Eggplant Parmesan is a delicious and satisfying dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like your eggplant Parmesan cheesy, gooey, or crispy, there is a recipe out there for you. So next time you are looking for a tasty and versatile dish to serve, give eggplant Parmesan a try. You won't be disappointed.
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