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.
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Basant Nagari
n.basant@gmail.comI've been looking for a healthier eggplant parmesan recipe. I can't wait to try this one.
Marvellous Simon
simon.m@hotmail.comI'm going to try this recipe tonight. I'm excited to see how it turns out!
Dan Rockwell
rockwell.dan@aol.comI'm allergic to eggplant, so I can't try this recipe.
Roton Munshi
munshi-r51@aol.comThis recipe is a little too complicated for me. I prefer simpler recipes.
Sheeraz khan rind
s_rind43@hotmail.co.ukI'm not sure what I did wrong, but my eggplant parmesan turned out really bland.
Eesa Husain
eesa-husain@yahoo.comThis recipe is a great way to use up leftover eggplant.
saıeem Brand
sbrand28@yahoo.comThis is one of my favorite eggplant parmesan recipes. It's always a crowd-pleaser.
Mather Cotter
cm62@hotmail.comI made this recipe for a potluck and it was a huge hit. Everyone loved it!
Shadek Rashid
rashid53@aol.comThis is a great recipe for a vegetarian main course. It's hearty and satisfying, and it's packed with flavor.
Cole Cox
cole_c20@gmail.comI'm not a huge fan of eggplant, but this recipe was surprisingly good. The eggplant was cooked perfectly and the sauce was delicious.
Mohau Ramoshaba
r_mohau@hotmail.comOverall, this was a great recipe and I would definitely make it again.
Md Jalal Uddin
mu5@gmail.comI found that the eggplant took a little longer to cook than the recipe said. I had to cook it for about 15 minutes longer.
Sabastine Ifeanyi
sabastine-i86@yahoo.comThis was a little too spicy for my taste, but I think I just added too much red pepper flakes.
Umaar Rajpoot
rumaar11@hotmail.comI love the addition of the fresh basil to this recipe. It really brightens up the dish.
Jaryiah White
jaryiah.w@hotmail.frThis is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthier alternative to traditional eggplant parmesan.
Qaisar Choudhry
qaisar_choudhry55@hotmail.comI've made this recipe several times now and it's always a crowd-pleaser. The eggplant is always crispy and flavorful, and the sauce is delicious.
Carolina Mancilla
c5@gmail.comThis was my first time making eggplant parmesan, and it turned out great! The recipe was easy to follow and the eggplant was cooked perfectly.
Md yusuf Hissen
h_m61@gmail.comI love that this recipe uses whole wheat bread crumbs instead of white bread crumbs. It gives the eggplant parmesan a nice nutty flavor.
Thokozani Khumalo
thokozani.k@aol.comThis eggplant parmesan was a hit! The lighter version is just as delicious as the traditional one, and it's so much healthier.