Saturday, September 22, 2012

Eggplant Parmesan, Healthier Version

Eggplant Parmesan, Healthier Version
From: tarragon918

The eggplant parmesan, healthier version, turned out delicious! So, here is the recipe (which is kinda made up by me, from several that I saw online):

Need: 1 or 2 medium to large eggplants (you can peel them or not, your preference)
panko bread crumbs, a couple of eggs, beaten with @ tablespoon of water.

Preheat oven to 375 F, spray baking sheets with cooking spray
Slice eggplant into slices about 1/4-1/2 in. thick, dip in egg mixture, then dredge in panko bread crumbs (I suggest using a ziplock bag - less messy!). Bake them at 375 for 30 minutes, turning once after 15 minutes.

You'll need at least 24 oz. of tomato sauce - I used some spaghetti sauce straight from the jar. But you do need a big jar (the really big jar, actually LOL).

Cheeses: ricotta (I used the part skim one), the bigger container if you like it cheesy, or the smaller one if not. Mix in 1 beaten egg, Italian spices of your liking (basil, oregano, parsley), a little salt and pepper and about 1/3 cup of freshly grated parmesan cheese.

I used a 9X13 glass dish, and started with a layer of sauce, then a layer of eggplant slices, then the ricotta cheese mixture, followed by a light sprinking of shredded mozzerella cheese, then more sauce, eggplant, and so on. You should have at least two layers - that's enough, really. End with a layer of sauce, mozzerella cheese on top of that, and about another 1/3 cup of the parmesan on top of all of it. Cover with foil and bake at 375 F for about 30 minutes. Take off the foil and bake another 10 minutes or so, until the cheese browns some more.

Mine was not saucy enough, really, but it tasted sooo good. There were NOT any leftovers,and I was sad about that. But it will definitely be made again, probably next week!

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