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
[email protected]I've been looking for a healthier eggplant parmesan recipe. I can't wait to try this one.
Marvellous Simon
[email protected]I'm going to try this recipe tonight. I'm excited to see how it turns out!
Dan Rockwell
[email protected]I'm allergic to eggplant, so I can't try this recipe.
Roton Munshi
[email protected]This recipe is a little too complicated for me. I prefer simpler recipes.
Sheeraz khan rind
[email protected]I'm not sure what I did wrong, but my eggplant parmesan turned out really bland.
Eesa Husain
[email protected]This recipe is a great way to use up leftover eggplant.
saıeem Brand
[email protected]This is one of my favorite eggplant parmesan recipes. It's always a crowd-pleaser.
Mather Cotter
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
Shadek Rashid
[email protected]This is a great recipe for a vegetarian main course. It's hearty and satisfying, and it's packed with flavor.
Cole Cox
[email protected]I'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
[email protected]Overall, this was a great recipe and I would definitely make it again.
Md Jalal Uddin
[email protected]I 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
[email protected]This was a little too spicy for my taste, but I think I just added too much red pepper flakes.
Umaar Rajpoot
[email protected]I love the addition of the fresh basil to this recipe. It really brightens up the dish.
Jaryiah White
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]This eggplant parmesan was a hit! The lighter version is just as delicious as the traditional one, and it's so much healthier.