EASY EGGPLANT STIR-FRY
This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place.
Provided by Ali Ramee
Categories Healthy Stir Fry Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.
- Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.
- Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 12.6 g, Cholesterol 0.2 mg, Fat 12.2 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 298.4 mg, Sugar 5.8 g
LIGHT EGGPLANT / ZUCCHINI PARMIGIANA
This eggplant and or zucchini parmigiana is a fat reduced version and easy version. The main change is insteat of frying the vegetables you roast them in the oven. This procedure takes some time, but you avoid to soak everything with a lot of oil. I prepare always a big portion as I freeze the rest!
Provided by Artandkitchen
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice you eggplants or zucchini in 1/4 inch thick slices.
- Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
- Turn on your oven to high broil.
- Coat with oil the eggplants or zucchini in the bowl with your hands.
- Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
- Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
- Spread parmesan on it and press some cheese between the layers.
- Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
- Bake 30 minutes 350°F/180°C.
- This is usually served warm but in summer it is delicious cold with some bread!
EGGPLANT PARMIGIANA WITH MARGHERITA® PEPPERONI
A family favorite layered with lightly breaded eggplant, savory pepperoni, tangy tomato sauce and mozzarella cheese.
Provided by Margherita Meats
Categories Trusted Brands: Recipes and Tips Margherita® Meats
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
- In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
- In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
- Preheat the oven to 350 degrees F.
- In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
- Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.
Nutrition Facts : Calories 1505.3 calories, Carbohydrate 128.4 g, Cholesterol 336.9 mg, Fat 79.1 g, Fiber 17.9 g, Protein 66.8 g, SaturatedFat 33.3 g, Sodium 4267.1 mg, Sugar 27.1 g
ZUCCHINI PARMIGIANA
Zucchini parm, mmmmmmm.
Provided by SHIVERDEN
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
- In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
- Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
- In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
- Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
- Bake 45 minutes in the preheated oven. Serve warm.
Nutrition Facts : Calories 238 calories, Carbohydrate 20.6 g, Cholesterol 29.1 mg, Fat 9.2 g, Fiber 3.3 g, Protein 19.9 g, SaturatedFat 5.3 g, Sodium 1014.9 mg, Sugar 7.3 g
More about "light eggplant zucchini parmigiana recipes"
EGGPLANT AND ZUCCHINI PARMESAN RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 291 per servingServings 4
- Place a wire rack on a baking sheet. Coat rack with cooking spray. Cut top and bottom off eggplant. Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplant crosswise into 8 slices. Combine 2 teaspoons water and eggs in a shallow dish, stirring with a whisk. Combine panko and Parmesan in a shallow dish. Dip eggplant and zucchini in egg mixture. Dredge in panko mixture, gently pressing mixture to adhere. Arrange eggplant and zucchini on prepared rack; coat with cooking spray. Sprinkle evenly with salt. Bake at 475° for 10 minutes.
- Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella. Bake at 475° for 10 minutes or until cheese is melted and lightly browned. Arrange on a serving platter; drizzle with oil.
EASY NO-FRY ZUCCHINI PARMESAN | PARMIGIANA DI ZUCCHINE LIGHT
From recipesfromitaly.com
ZUCCHINI PARMESAN - CULINARY HILL
From culinaryhill.com
EGGPLANT PARMIGIANA | RECIPETIN EATS
From recipetineats.com
EGGPLANT PARMIGIANA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
LIGHT ZUCCHINI PARMIGIANA | ZUCCHINI RECIPES HEALTHY, RECIPES, …
From pinterest.com
RECIPE: EGGPLANT PARMIGIANA WITH BASIL SAUCE AND PESTO SAUCE ON ...
From southerncookinglight.com
ZUCCHINI STACKS IN THE STYLE OF EGGPLANT PARMESAN RECIPE
From seriouseats.com
EGGPLANT & ZUCCHINI ALLA PARMIGIANA - REMCOOKS
From remcooks.com
LOW CARB EGGPLANT ZUCCHINI PARMIGIANA
From queenketo.com
EGGPLANT & ZUCCHINI PARMIGIANI RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
EGGPLANT & ZUCCHINI PARMIGIANI RECIPE | RACHAEL RAY
From rachaelray.com
ZUCCHINE ALLA PARMIGIANA (ZUCCHINI PARMESAN) - VEGGIES BY …
From veggiesbycandlelight.com
THE BEST ZUCCHINI PARMESAN | KITCHN
From thekitchn.com
LIGHTER EGGPLANT PARMESAN (NO FRYING, NO BREADCRUMBS
From skinnytaste.com
EGGPLANT AND ZUCCHINI PARMESAN RECIPE -KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
EGGPLANT AND ZUCCHINI GRATIN - ITALIAN MARKET
From italianmarket.ca
LIGHT EGGPLANT PARMESAN, WITHOUT FRYING - THE ITALIAN TASTE
From theitaliantaste.com
RECIPES & COOKING VIDEOS FROM AROUND THE WORLD | SBS FOOD
From sbs.com.au
PARMESAN ZUCCHINI AND EGGPLANT RECIPE - ADD A PINCH
From addapinch.com
ZUCCHINI AND EGGPLANT PARMESAN RECIPE - ROCKY MOUNTAIN COOKING
From rockymountaincooking.com
ZUCCHINI & EGGPLANT PARMESAN - EAT SOME WEAR SOME
From eatsomewearsome.com
EGGPLANT OR ZUCCHINI PARMIGIANA (MILINCIANI OR CUCUZZEDDI A …
From allthingssicilianandmore.com
ZUCCHINI PARMESAN RECIPE | COOKING LIGHT
From cookinglight.com
EGGPLANT AND ZUCCHINI PARMESAN - LIVING THE GOURMET
From livingthegourmet.com
GIVE EGGPLANT PARM A MAKEOVER WITH SWEET SUMMER ZUCCHINI
From seriouseats.com
ITALIAN STYLE ZUCCHINI, PEPPER AND EGGPLANT PARMIGIANA
From cookingnook.com
COOKING LIGHT EGGPLANT PARMESAN RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
ROASTED EGGPLANT AND ZUCCHINI ⋆ ONLY 5 INGREDIENTS + 40 MINUTES!
From forkintheroad.co
PARMIGIANA DI ZUCCHINE (ZUCCHINI PARMIGIANA) - SUGARLOVESPICES
From sugarlovespices.com
EGGPLANT PARMESAN RECIPE | COOKING LIGHT
From cookinglight.com
GRILLED EGGPLANT PARMESAN WITH ZUCCHINI {VEGETARIAN}
From cookincanuck.com
BEST CHINESE FOOD RECIPES: LIGHT EGGPLANT / ZUCCHINI PARMIGIANA
From chinesefoodrecipesbook.blogspot.com
EGGPLANT & ZUCCHINI PARMIGIANA RECIPE | WOOLWORTHS
From woolworths.com.au
LIGHT ZUCCHINI PARMESAN | RECIPE - KOSHER.COM
From kosher.com
EGGPLANT PARMIGIANA | PARMIGIANA DI MELANZANE - RECIPES FROM ITALY
From recipesfromitaly.com
EGGPLANT AND ZUCCHINI PARMIGIANA RECIPE - RECIPEYUM
From recipeyum.com.au
EGGPLANT PARMIGIANA | RICARDO
From ricardocuisine.com
EGGPLANT AND ZUCCHINI PARMIGIANA RECIPE - FOOD NEWS
From foodnewsnews.com
ZUCCHINI PARMIGIANA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
EGGPLANT PARMIGIANA LIGHT - SLENDERBERRY
From slenderberry.com
GRILLED EGGPLANT AND ZUCCHINI PARMESAN - FORMER CHEF
From formerchef.com
HOW TO MAKE A LIGHTER EGGPLANT PARMESAN (AND HAVE NO QUALMS …
From lacucinaitaliana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love