Best 3 Lighter Eggplant Parmesan Recipes
**A Healthier Take on a Classic: Lighter Eggplant Parmesan Recipes**
Eggplant Parmesan is a beloved Italian dish that combines tender eggplant, rich tomato sauce, and melted cheese. While traditional recipes can be heavy and high in calories, this article presents a collection of lighter versions that offer the same delicious flavors without the guilt. These recipes use healthier ingredients and cooking methods to create a lighter, yet equally satisfying dish. From a classic baked version to a quicker skillet variation, and even a lighter air fryer option, there's a recipe here to suit every taste and dietary preference. Get ready to indulge in a healthier version of this classic comfort food without compromising on taste.
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. Use a Japanese or Italian eggplant, as they have fewer seeds and less bitterness than other varieties.
- Slice the eggplant evenly. This will help it cook evenly.
- Bread the eggplant in a single layer. This will prevent it from steaming and becoming soggy.
- Use a nonstick skillet. This will help prevent the eggplant from sticking and burning.
- Cook the eggplant until it is golden brown and tender. This may take a few minutes per side.
- Make the sauce while the eggplant is cooking. This will save you time.
- Use fresh mozzarella cheese. It melts better than pre-shredded cheese.
- Layer the eggplant, sauce, and cheese in a baking dish. Then, bake until the cheese is melted and bubbly.
- Serve the eggplant parmesan with a side of pasta or salad.
Conclusion:
Eggplant parmesan is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant, and it can be easily customized to suit your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, eggplant parmesan is sure to please.
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