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
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Charlie McCormack
c-m28@gmail.comThis is a great recipe for eggplant parmesan.
Minco Bellamy
b_minco@gmail.comI love this recipe!
Deeq uk official
deeq.u@gmail.comThis recipe is a keeper!
Kendyl Higgins
kh@hotmail.comI will definitely be making this recipe again.
Sharon Kamz
s.kamz67@gmail.comThis is the best eggplant parmesan recipe I've ever tried.
Abidahbibi Khan
abidahbibikhan@hotmail.comI made this recipe for a party and it was a huge success. Everyone loved it!
ochieng derrick
derrick@hotmail.comThis is a great recipe for a weeknight meal. It's easy to make and the ingredients are all affordable.
Mary Terrell
t_m98@hotmail.co.ukI'm not a big fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the sauce was delicious.
Akmal Akr
akmal49@hotmail.comThis was a great recipe! The eggplant parmesan was crispy on the outside and tender on the inside. The sauce was flavorful and cheesy.
Collins Quayson
quayson_collins74@gmail.comI love that this recipe uses less oil and cheese than traditional eggplant parmesan. It's a healthier option that's still just as satisfying.
zafar waheeda
z.waheeda@yahoo.comThis is my new favorite eggplant parmesan recipe. It's so much lighter than the traditional version, but it's still just as delicious.
Chef Gul wali khan
c-khan98@yahoo.comI followed the recipe exactly and the eggplant parmesan turned out great! The cheese was melted and bubbly, and the eggplant was tender and flavorful.
elachi monday
elachi.monday@hotmail.comThis eggplant parmesan was a hit with my family! The lighter version was still cheesy and flavorful, and the eggplant was perfectly cooked. I will definitely be making this again.