Best 4 Healthy Eggplant Parmesan No Frying Required Recipes
**Healthy Eggplant Parmesan: A Guilt-Free Indulgence for Health-Conscious Foodies**
Craving the classic Italian dish but watching your waistline? Look no further than this healthier version of Eggplant Parmesan that doesn't compromise on taste. With oven-baked eggplant slices replacing the traditional fried ones, this recipe offers a lighter alternative without sacrificing the crispy texture and cheesy, flavorful goodness. Indulge in this guilt-free version and satisfy your cravings for comfort food.
**Other Exciting Recipes Inside:**
- For those with dietary restrictions, discover a delightful gluten-free variation of this classic dish, featuring almond flour as a flavorful and nutritious substitute for traditional wheat flour.
- Eggplant Parmesan lovers looking for a vegetarian twist will find solace in the meatless version, where tender and juicy portobello mushrooms take center stage, providing a satisfying meaty texture.
- If you're short on time, the air fryer eggplant parmesan recipe promises a quick and hassle-free meal, delivering a crispy and golden brown dish in a fraction of the time.
- Craving a low-carb option? The keto eggplant parmesan recipe has got you covered, with a clever combination of almond flour and parmesan cheese creating a crispy and flavorful crust that won't derail your keto diet.
- For those seeking a lighter and healthier take on the classic, the baked eggplant parmesan recipe uses non-fried eggplant slices and a reduced-fat cheese blend, resulting in a satisfying dish that won't weigh you down.
LIGHTER EGGPLANT PARMESAN
This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.
Provided by Gina
Categories Dinner
Time 1h30m
Number Of Ingredients 9
Steps:
- Start by making the sauce if you don't have any already made.
- Preheat oven to 450°F. Spray 2 sheet pans with oil.
- While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
- Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
- Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
- Heat the oven to 400F.
- Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
- Remove foil and bake an additional 10 minutes.
- Take it out of the oven and let it sit about 10 minutes before cutting.
Nutrition Facts : ServingSize 1 /8th, Calories 255.5 kcal, Carbohydrate 18.5 g, Protein 20 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 59.5 mg, Sodium 809 mg, Fiber 5 g, Sugar 9.5 g
RAGÚ® NO-FRYING EGGPLANT PARMESAN
Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
- Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
- Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
- Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.
NO FRY EGGPLANT PARMESAN
This easy no fry eggplant parmesan is the best homemade Italian dinner. Sliced eggplant is breaded and baked till crispy. Then, they are layered with marinara sauce and both mozzarella and parmesan cheeses!
Provided by Amanda
Categories Main Course
Time 2h40m
Number Of Ingredients 13
Steps:
- Wash the eggplants and slice into approximately ½" - 1" inch rounds. Lay them on a cooling rack or paper towels and generously salt each side of the eggplant with kosher salt. Allow the eggplant to sit for 1 hour to sweat out any extra bitterness and moisture.
- Once eggplants have had time to sweat, rinse them thoroughly with water to remove any excess salt and then pat them completely dry.
- Preheat the oven to 400° and line two sheet pans with parchment paper or foil.
- Crack both eggs into a shallow dish or bowl with the water and scramble them together with a fork or whisk.
- In a separate shallow dish or bowl, mix together the panko breadcrumbs, italian seasoning, garlic powder, salt, and pepper.
- Working with 1-2 slices at a time, dip the eggplant into the egg mixture and then into the breadcrumb mixture. Make sure to allow the excess egg mixture to drip off of the eggplant before transferring to the breadcrumbs. Press breadcrumbs into all sides of the eggplant to make sure they stick properly to form the crust around the entire eggplant slice.
- Place breaded eggplant slices on the prepared sheet pans and spray or drizzle them lightly with olive oil. Bake in the preheated oven for 25-30 minutes until golden brown. Sheet pans may need to be rotated on the shelves halfway through baking to ensure all of the slices brown evenly.
- In a 9x13 baking dish, spread approximately ½ cup of the italian gravy over the bottom of the pan. Layer half of the eggplant slices over the top of the sauce. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses.
- Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until cheese is melted and bubbly.
Nutrition Facts : ServingSize 1 square, Calories 240 kcal, Sugar 9 g, Sodium 1094 mg, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 24 g, Fiber 6 g, Protein 15 g, Cholesterol 74 mg, UnsaturatedFat 4 g
HEALTHY EGGPLANT PARMESAN (NO FRYING REQUIRED)
A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. Can be served with a vegetable pasta with an olive oil and oregano dressing.
Provided by Home Chef Joel
Categories Italian Recipes
Time 1h15m
Yield 3
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil.
- Season cut sides of tomatoes with salt and pepper.
- Heat olive oil in a skillet over medium heat. Arrange tomato halves into the skillet with the cut sides facing down. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.
- 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. Remove skins with tongs and discard. Mash tomatoes in the skillet until smooth.
- Reduce heat to low. Stir onion, bell pepper, celery, wine, tomato paste, parsley, basil, and garlic into the mashed tomatoes. Bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.
- Bake in preheated oven until the edges begin to brown, 25 to 30 minutes.
- Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.
- Spoon tomato mixture in an even layer over the eggplant slices. Spread Gouda cheese over the tomato mixture in an even layer. Sprinkle Parmesan cheese evenly over the Gouda.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 17.1 g, Cholesterol 34.5 mg, Fat 18.8 g, Fiber 3.7 g, Protein 13.4 g, SaturatedFat 7.2 g, Sodium 419.2 mg, Sugar 9.3 g
Tips:
- To ensure the eggplant slices are cooked evenly, slice them thinly and uniformly. You can use a mandoline slicer for precise results.
- Soaking the eggplant slices in salted water helps remove the bitterness and excess moisture, resulting in a more flavorful and less soggy dish.
- For a crispy crust, use a combination of bread crumbs and grated Parmesan cheese. You can also add herbs or spices to the bread crumb mixture for extra flavor.
- To prevent the eggplant slices from sticking to the baking sheet, lightly grease it with cooking spray or olive oil.
- Bake the eggplant slices until they are tender and slightly browned, about 15-20 minutes. Keep an eye on them to prevent burning.
- Layer the eggplant slices with the marinara sauce, mozzarella cheese, and Parmesan cheese. Repeat the layers until all the ingredients are used up.
- Bake the eggplant Parmesan until the cheese is melted and bubbly, about 15-20 minutes. Let it cool slightly before slicing and serving.
Conclusion:
This healthy eggplant Parmesan recipe is a delicious and satisfying dish that can be enjoyed as a main course or side dish. It's a healthier alternative to the traditional fried version, as it uses no frying and is baked instead. With its crispy crust, tender eggplant, and flavorful sauce, this dish is sure to be a hit with everyone. So, gather your ingredients, preheat your oven, and let's get cooking!
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