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a June 5th, 2012

  1. Healthy Eggplant Parmesan

    June 5, 2012 by Kristin

    I absolutely love eggplant parmesan.  What I don’t like about it is it’s fat content.  So last night I decided to try and make this dish a bit healthier.  According to my husband, it was awesome. I didn’t fry the eggplant, I baked it instead.  I also didn’t heavily bread it or use too much cheese.

    • 2 eggplants
    • 3 egg whites
    • 1 tablespoon of water
    • 2 cups of breadcrumbs
    • ¼ cup of parmesan cheese
    • ½ teaspoon of salt and pepper
    • 3 basil leaves sliced
    • 1 can of your favorite tomato sauce
    • 1 package of graded part-skim mozzarella cheese
    1. Preheat oven to 400°F. Coat baking sheet or casserole dish with nonstick cooking spray.
    2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper, and basil in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture on both sides. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 10-15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer. Then, take them out.
    3. On another baking dish or casserole dish, spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. If you skip the cheese and don’t use any, this dish can be even healthier! Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.

     

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