Healthy Eggplant And Kale Parmesan Recipes

HEALTHY EGGPLANT AND KALE PARMESAN RECIPE - (4.2/5)

Healthy Eggplant and Kale Parmesan Recipe - (4.2/5) image

Provided by á-10360

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
Kosher salt
One 28-ounce can no-salt whole tomatoes, crushed well by hand
1 small bunch curly kale, stripped from the stems and chopped (about 6 cups)
1 cup torn fresh basil leaves
1 cup almond flour
1/2 cup whole-wheat breadcrumbs
2 large egg whites
2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
Freshly ground black pepper
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
2 tablespoons fresh parsley leaves, chopped

Steps:

Special equipment: a broiler-safe 9-by-13-inch baking dish Position 2 oven racks in the middle and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment. Cook the oil, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 1/2 cups water, and add the tomato water to the skillet. Add the kale and basil, bring to a simmer and cook until the sauce thickens, about 25 minutes. Meanwhile, combine the almond flour and breadcrumbs in a medium bowl until evenly mixed. Whisk the egg whites and 3 tablespoons water in another medium bowl until frothy. Lay out the eggplant slices on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant slices in the egg whites, then press into the almond-breadcrumb mixture to coat. Place the eggplant pieces on the baking sheets. Bake until the eggplant is tender and the crust is golden brown, about 30 minutes. Rotate the baking sheets if the top one is browning too quickly. Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Place the baking dish under the broiler until the cheese is melted and browned, about 1 minute. Serve immediately, while the cheese is still warm. Sprinkle the top with the parsley.

HEALTHIER EGGPLANT PARMESAN II

Healthier Eggplant Parmesan II image

I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.

Provided by MakeItHealthy

Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 whole egg
3 egg whites
1 tablespoon water
3 eggplant, peeled and thinly sliced
2 cups whole wheat bread crumbs
6 cups spaghetti sauce, divided
¾ pound part-skim mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
Bake in preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 424 calories, Carbohydrate 51.1 g, Cholesterol 58.6 mg, Fat 15.5 g, Fiber 12.7 g, Protein 22.4 g, SaturatedFat 7 g, Sodium 1301.6 mg, Sugar 21.2 g

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