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 World Cuisine Recipes European Italian
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
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Muhammad T A U S I F
[email protected]Overall, I thought this eggplant parmesan was just okay. I wouldn't make it again.
Kibz Official
[email protected]The eggplant parmesan was a bit too salty for my taste. I think I would use less salt next time.
Julian Kizza
[email protected]The eggplant parmesan was a little too oily for my liking. I think I would use less oil next time.
Sajid Baloch
[email protected]This eggplant parmesan was a bit bland for my taste. I think I would add more spices next time.
chadischildish
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The eggplant parmesan was flavorful and the sauce was delicious.
Elvis Asare
[email protected]This recipe is a keeper. The eggplant parmesan was easy to make and turned out great.
Basheer Ahmad
[email protected]I made this for dinner last night and my family loved it. The eggplant parmesan was a big hit.
Ernestina Adjei
[email protected]This was the best eggplant parmesan I've ever had. The eggplant was crispy on the outside and tender on the inside. The sauce was also perfect.
Arudunnu ewa Ajoke
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The eggplant parmesan was delicious and so easy to make. I'll definitely be making this again.
Attiya Shah
[email protected]This eggplant parmesan was a hit! The eggplant was cooked perfectly and the sauce was flavorful. I will definitely be making this again.