EGGPLANT PARMESAN LIGHT
This is a yummy Eggplant Parmesan that is baked, not fried... adjust the seasonings to your desire and enjoy! My husband and I can share this dish with very few leftovers, but feel good about it because the bulk of it is veggies!
Provided by MelissaO
Categories One Dish Meal
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant into 1/4 inch rounds, discarding stem.
- Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
- Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
- Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
- Repeat layers twice more: sauce, eggplant, cheese.
- Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
- Cover and refrigerate until ready to cook, or cook immediately.
- Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).
Nutrition Facts : Calories 445.2, Fat 17.2, SaturatedFat 9.9, Cholesterol 58.8, Sodium 1879.4, Carbohydrate 47.9, Fiber 14.7, Sugar 18.1, Protein 31.1
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Imri Leibovich
[email protected]This recipe is a great way to use up leftover eggplant. The eggplant parmesan was delicious and easy to make.
Aung Bu
[email protected]I followed the recipe exactly and the eggplant parmesan turned out great! I would definitely recommend this recipe.
Marqis Merriwether
[email protected]This recipe was a disaster! The eggplant was soggy and the sauce was watery. I would not recommend this recipe.
Tamara Walker
[email protected]The eggplant parmesan was a bit bland. I think it needed more seasoning.
Luka joy
[email protected]This recipe was a bit too salty for my taste, but other than that it was good. I will try it again with less salt next time.
rauph ansari
[email protected]I love eggplant parmesan and this recipe did not disappoint. The eggplant was crispy and the sauce was flavorful. I will definitely be making this again.
Ogdan Abete
[email protected]This recipe is a keeper! The eggplant parmesan was so good that I ate two servings. The sauce was especially flavorful.
Clarissa Poo
[email protected]I made this for dinner last night and it was delicious! My family loved it. The eggplant was perfectly cooked and the sauce was very flavorful.
Victoria Ekpo
[email protected]This recipe was easy to follow and the eggplant parmesan turned out great! I used a combination of mozzarella and Parmesan cheeses, which gave it a nice gooey texture.
Wf Jay
[email protected]I've tried many eggplant parmesan recipes, but this one is by far the best. The eggplant was crispy on the outside and tender on the inside, and the sauce was rich and flavorful.
Leondre Leeman
[email protected]This eggplant parmesan recipe was a hit! The eggplant was perfectly cooked and the sauce was flavorful. I will definitely be making this again.