STUFFED EGGPLANT PARMESAN
Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Bake eggplants until slightly softened, about 15 minutes. Transfer eggplants to a clean surface. Slice off 1/4 of each eggplant lengthwise, and reserve the pieces. Hollow out eggplants, leaving about 1/4 inch of flesh attached to the skin. Reserve the flesh. Cut removed pieces and flesh of the eggplants into 1/4-inch dice; set aside.
- Spray a nonstick skillet with olive-oil spray, and place over medium heat. Stir in the diced eggplant, 1 1/4 teaspoons salt, and pepper. Cover, and cook the eggplant until tender, 15 to 20 minutes. Stir in tomato sauce and parsley, and cook 3 to 4 minutes. Fill the reserved hollowed eggplants with eggplant filling brimming over the top slightly, and place in a baking pan large enough to comfortably hold the eggplants. Bake for 10 minutes.
- Meanwhile, make the balsamella sauce: Melt butter in a small saucepan over medium-low heat. Whisk in flour until all the butter has been absorbed, and cook 2 minutes. Slowly pour in 1/4 cup milk, while briskly whisking. Briskly whisk in the remaining 1 1/4 cups milk, 1/4 cup at a time, until all the milk has been added and the sauce is smooth and creamy. Stir in the remaining 1/4 teaspoon salt and nutmeg. Cook until the sauce has thickened to the consistency of pancake batter, 4 to 5 minutes.
- Spoon about 2 tablespoons balsamella sauce over the top of each filled eggplant, and sprinkle tops with Parmesan. Bake until tops are golden and eggplants are heated through, about 20 minutes.
Nutrition Facts : Calories 136 g
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Laena Laenateaab
[email protected]Overall, this was a good recipe. The stuffed eggplant was delicious and the instructions were easy to follow.
Jaymon Hirsh
[email protected]This dish was a bit too cheesy for my taste, but it was still good.
Gurkirat Singh
[email protected]I'm not a big fan of eggplant, but this dish was surprisingly good. The eggplant was cooked perfectly and the filling was flavorful.
Selorm Samuel
[email protected]This recipe was easy to follow and the results were delicious! I will definitely be making it again.
Yassin Elsalhy
[email protected]The eggplant was a little overcooked, but the filling was still good.
Miko Eydo
[email protected]This dish was a bit bland for my taste. I think I would add more spices next time.
Mehedi Hassan
[email protected]I love this recipe! The eggplant is so tender and the filling is so flavorful. I always make extra so I can have leftovers.
Troy Santen
[email protected]This recipe is a little time-consuming, but it's worth the effort. The stuffed eggplant is so delicious and satisfying.
France Soza
[email protected]I've made this dish several times and it's always a crowd-pleaser. The combination of eggplant, cheese, and sauce is irresistible.
Khizar Iqbal
[email protected]This stuffed eggplant parmesan was a hit with my family! The eggplant was perfectly cooked and the filling was flavorful and cheesy. I will definitely be making this again.