Lighter Eggplant Parmesan
This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.
This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.
- 1 large egg
- 1 teaspoon kosher salt
- olive oil spray
- 1/4 cup fresh parsley (chopped)
- 1/4 cup + 2 tbsp pecorino romano
- 2 pounds eggplant (1 large or 2 medium)
- 12 oounces part-skim ricotta (polly-o is the only bra
- 2 cups part-skim mozzarella (i used sargento)
- 4 cups homemade tomato sauce or jarred marinara
- Carbohydrate 0.048125 g
- Cholesterol 26.4375 mg
- Fat 1.18375 g
- Fiber 0 g
- Protein 0.78625 g
- Saturated Fat 0.2713575 g
- Serving Size 1 1 serving (121g)
- Sodium 159.91745 mg
- Sugar 0.048125 g
- Trans Fat 0.11942 g
- Calories 14 calories
Step-by-step
- Start by making the sauce if you don't have any already made.
- Preheat oven to 450°F.
- Spray 2 sheet pans with oil.
- While the sauce simmers, slice the eggplant into 1/4 inch thick slices.
- Transfer to the prepared pans, it's ok if they overlap slightly.
- Season with salt.
- Bake for 20 minutes, turning halfway through until eggplant is golden.
- Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
- Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish.
- Top with 1/3 of the ricotta cheese mixture, 1 cup of the mozzarella cheese and 1 cup of the sauce.
- Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third later mozzarella for topping.
- Finish with 1 1/2 cups of sauce, mozzarella, and the remaining 2 tablespoons of grated cheese.
- Heat the oven to 400F.
- Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
- Remove foil and bake an additional 10 minutes.
- Take it out of the oven and let it sit about 10 minutes before cutting.
My Lighter Take on a Classic: Eggplant Parmesan
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant juggling act. I’m always on the lookout for recipes that are both satisfying and relatively quick to prepare, and this lighter version of eggplant parmesan has become a staple in our home. Forget the heavy breading and excessive oil – this recipe focuses on fresh flavors and simple techniques, resulting in a dish that's surprisingly light yet intensely flavorful. It's the perfect weeknight dinner that feels special enough for a weekend gathering.
The beauty of this recipe lies in its versatility. You can easily adjust the ingredients to suit your preferences and what you have on hand. Feel free to experiment with different cheeses, herbs, or even add some sauteed vegetables for extra nutrition. I often use whatever fresh herbs I have in the garden, and it always adds a lovely fresh touch to the dish. The key, for me, is using good quality ingredients; a flavorful tomato sauce is essential, and I always try to find the freshest eggplant I can.
The process itself is wonderfully straightforward. The eggplant bakes beautifully in the oven, developing a lovely golden-brown color, without the added calories of deep frying. Layering the eggplant, ricotta mixture, and sauce creates a wonderfully comforting and rich dish. And the best part? The cleanup is minimal! The baking process keeps things contained, which is a huge bonus on busy weeknights.
This Lighter Eggplant Parmesan is not just a delicious meal; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With a little planning and some simple techniques, you can create a dish that nourishes your body and satisfies your soul. This is definitely a recipe I'll continue to make again and again, a testament to its simplicity and deliciousness.
Beyond the ease of preparation and the delightful taste, this dish offers a satisfying sense of accomplishment. Knowing that I've created a wholesome, flavorful meal for my family from scratch brings me a quiet sense of joy. It's a reminder that even amidst the chaos of daily life, there's still time and space for simple pleasures like sharing a home-cooked meal with loved ones.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Add some greens: Spinach or kale would be a delicious addition to the ricotta mixture.
- Vegetarian/Vegan adaptations: Replace the ricotta with a vegan alternative and use plant-based mozzarella cheese.
- Make it ahead: The eggplant can be baked ahead of time and assembled later for a quick weeknight meal.
I hope you enjoy this Lighter Eggplant Parmesan as much as my family does. It’s a recipe that has become a cherished part of our weekly rotation, a testament to its simplicity, deliciousness, and the joy it brings to our table.
