STUFFED EGGPLANT PARMESAN
Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Bake eggplants until slightly softened, about 15 minutes. Transfer eggplants to a clean surface. Slice off 1/4 of each eggplant lengthwise, and reserve the pieces. Hollow out eggplants, leaving about 1/4 inch of flesh attached to the skin. Reserve the flesh. Cut removed pieces and flesh of the eggplants into 1/4-inch dice; set aside.
- Spray a nonstick skillet with olive-oil spray, and place over medium heat. Stir in the diced eggplant, 1 1/4 teaspoons salt, and pepper. Cover, and cook the eggplant until tender, 15 to 20 minutes. Stir in tomato sauce and parsley, and cook 3 to 4 minutes. Fill the reserved hollowed eggplants with eggplant filling brimming over the top slightly, and place in a baking pan large enough to comfortably hold the eggplants. Bake for 10 minutes.
- Meanwhile, make the balsamella sauce: Melt butter in a small saucepan over medium-low heat. Whisk in flour until all the butter has been absorbed, and cook 2 minutes. Slowly pour in 1/4 cup milk, while briskly whisking. Briskly whisk in the remaining 1 1/4 cups milk, 1/4 cup at a time, until all the milk has been added and the sauce is smooth and creamy. Stir in the remaining 1/4 teaspoon salt and nutmeg. Cook until the sauce has thickened to the consistency of pancake batter, 4 to 5 minutes.
- Spoon about 2 tablespoons balsamella sauce over the top of each filled eggplant, and sprinkle tops with Parmesan. Bake until tops are golden and eggplants are heated through, about 20 minutes.
Nutrition Facts : Calories 136 g
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Kingsley Ezekwere
[email protected]This dish is perfect for a vegetarian or vegan diet.
Girley Mokoena
[email protected]This is a healthy and flavorful dish.
Raman Nepali
[email protected]I love that this dish can be made ahead of time.
Jeter Tinney
[email protected]This dish is a great way to use up leftover eggplant.
Agnetta Mnyazi
[email protected]I'm definitely going to make this again soon.
Mark Simpson
[email protected]This is a delicious and easy-to-make dish.
Pique Jr.
[email protected]I would recommend this recipe to anyone who loves eggplant.
iDreamify
[email protected]This dish is perfect for a special occasion.
Mphela Mkhumbanr
[email protected]I'm not a huge eggplant fan, but this dish was amazing!
Bryan Soliz
[email protected]I made a few substitutions, but the dish still turned out great.
Love Margakev
[email protected]I followed the recipe exactly and it turned out perfectly.
Neo Diphaha
[email protected]This recipe is a keeper!
Torture One
[email protected]I would definitely make this again.
Airwrecka Garcia
[email protected]This is the best stuffed eggplant parmesan I've ever had!
briah grant
[email protected]The eggplant was a little mushy for my taste, but the rest of the dish was delicious.
Julian Garcia
[email protected]I've never made stuffed eggplant before, but this recipe was easy to follow and turned out great!
Qasair ali
[email protected]This stuffed eggplant parmesan was a hit with my family! The flavors were delicious and the eggplant was cooked perfectly.