Lighter Aubergine Parmigiana Recipes

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LIGHTER AUBERGINE PARMIGIANA



Lighter aubergine parmigiana image

We've kept all the gorgeous summery flavours of a traditional aubergine parmigiana but recreated the Italian classic as a low-calorie midweek meal. Looking for something heartier? Try Gennaro Contaldo's baked aubergine rolls.

Provided by The delicious. food team

Categories     September seasonal recipes

Time 50m

Yield Serves 4

Number Of Ingredients 8

4 aubergines, thinly sliced lengthways
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
2 x 350g pots Waitrose Cherry Tomato and Basil Pasta Sauce
125g ball mozzarella, torn
Large bunch fresh basil
25g grated parmesan or vegetarian alternative

Steps:

  • Heat the oven to 220°C/ 200°C fan/gas 7. In a large bowl, toss the aubergine slices with 2 tbsp oil, and salt and pepper. Put the aubergines in a single layer on 2 non-stick baking sheets, then roast for 10-12 minutes until softened and a little coloured.
  • Meanwhile, heat the rest of the oil in a pan over a medium heat. Add the onion and fry for 5 minutes or until starting to soften. Add the garlic and cook for a few more minutes, then take off the heat.
  • Turn down the oven to 200°C/ 180°C fan/gas 6. Layer half the aubergines in a 1.5 litre ovenproof dish. Pour over a pot of the pasta sauce, dot the mozzarella evenly on top, then scatter over all the onion mixture and the leaves of half the basil. Top with the rest of the aubergines, the other pot of pasta sauce, then the parmesan or alternative.
  • Bake for 15-20 minutes, then put under a hot grill for 2-3 minutes until golden and bubbling. Garnish with the remaining basil leaves and serve with a crisp green salad.

Nutrition Facts : Calories 271kcals, Fat 20.7g (7.5g saturated), Protein 10.7g, Carbohydrate 6.6g (15.4g sugars), Fiber 8g

LIGHTER AUBERGINE PARMIGIANA



Lighter aubergine Parmigiana image

We've baked the aubergines and used creamy ricotta in this healthy version of Parmigiana di melanzane - far lower in fat and calories than the original

Provided by Angela Nilsen

Time 1h30m

Number Of Ingredients 14

2 tbsp rapeseed oil , plus 1 tsp
2 tbsp lemon juice
3 aubergines (750g/1lb 10oz total weight), stalk ends trimmed, cut into 1cm/1/2in lengthways slices
1 small onion , chopped
3 garlic cloves , finely chopped
400g can plum tomatoes
225g can plum tomatoes
1 tbsp tomato purée
2 tbsp chopped fresh oregano
100g ricotta
50g mozzarella , torn into small pieces
handful basil leaves , roughly torn
2 medium tomatoes , sliced
25g vegetarian-style parmesan , grated

Steps:

  • Heat oven to 200C/180C fan/gas 6. Measure the 2 tbsp of oil into a small bowl. Brush just a little of it onto 2 large, non- stick baking sheets (if you only have 1 tray, bake the aubergines in batches). Mix the lemon juice into the measured oil. Lay the aubergine slices snugly in a single layer on the baking sheets, brush the tops with half the oil and lemon, season with pepper and bake for 20 mins. Turn the slices over, give the remaining oil and lemon mixture a good stir as it will have separated, and brush it over again. Season with pepper and bake for 10-15 mins more or until softened.
  • Meanwhile, heat the remaining 1 tsp oil in a medium saucepan. Add the onion and garlic and fry for 3-4 mins, stirring often, until the onion is softened and starting to brown. Tip in the cans of tomatoes, stir to break them up, then mix in the purée, pepper and a pinch of salt. Simmer uncovered for about 10-12 mins until thickened and saucy, then stir in the oregano.
  • Spread a little of the tomato sauce in the bottom of a shallow ovenproof dish (about 25 x 20 x 5cm). Start by laying a third of the aubergine slices widthways across the dish, spread over a third of the remaining sauce and put half the ricotta on top in small spoonfuls, then half the mozzarella. Scatter over half the torn basil and season well with pepper. Repeat the layering of aubergine slices, tomato sauce, ricotta, mozzarella and basil, and finish with the final aubergine slices, the sliced tomatoes and the last of the sauce. Season with pepper and scatter over the Parmesan. Bake for about 20 mins, or until the cheese is golden and the juices are bubbling.

Nutrition Facts : Calories 241 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium

AUBERGINE PARMIGIANA



Aubergine parmigiana image

Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner. Each serving provides 390 kcal, 20g protein, 14g carbohydrate (of which 13g sugars), 24g fat (of which 11g saturates), 6.5g fibre and 1.3g salt.

Provided by Donal Skehan

Categories     Main course

Yield Serves 4

Number Of Ingredients 12

2 large aubergines, sliced into thin slices about a 5mm/¼in thick
2 tbsp olive oil
100g/3½oz ricotta
100g/3½oz Parmesan, grated (or alternative vegetarian hard cheese)
100g/3½oz mozzarella, sliced
sea salt and freshly ground black pepper
2 garlic cloves, finely chopped
1 red onion, finely chopped
a good splash olive oil
2 x 400g tins chopped tomatoes
2 tsp dried oregano
125ml/4fl oz red wine

Steps:

  • Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.
  • Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens.
  • Preheat the oven to 220C/200C Fan/Gas 7.
  • In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.
  • Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.
  • Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers.

Nutrition Facts : Calories 390kcal, Carbohydrate 14g, Fat 24g, Fiber 6.5g, Protein 20g, SaturatedFat 11g, Sugar 13g

LIGHTER EGGPLANT PARMESAN



Lighter Eggplant Parmesan image

Baked eggplant and a healthier bechamel sauce match up in an Italian classic made virtuous. In this lighter recipe, the cheeses are on top, instead of in layers, with a creamy pink sauce underneath.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 45m

Number Of Ingredients 9

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
  • Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
  • Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 229 g, Fat 9 g, Fiber 8 g, Protein 12 g

EGGPLANT PARMESAN LIGHT



Eggplant Parmesan Light image

This is a yummy Eggplant Parmesan that is baked, not fried... adjust the seasonings to your desire and enjoy! My husband and I can share this dish with very few leftovers, but feel good about it because the bulk of it is veggies!

Provided by MelissaO

Categories     One Dish Meal

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 large eggplant
cooking spray
3/4 cup part-skim mozzarella cheese, shredded
15 ounces organic tomato sauce
2 tablespoons grated parmesan cheese
3 tablespoons italian seasoning, divided
2 slices whole wheat bread
1/2 teaspoon black pepper
1/2 tablespoon minced garlic

Steps:

  • Slice eggplant into 1/4 inch rounds, discarding stem.
  • Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
  • Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
  • Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
  • Repeat layers twice more: sauce, eggplant, cheese.
  • Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
  • Cover and refrigerate until ready to cook, or cook immediately.
  • Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).

Nutrition Facts : Calories 445.2, Fat 17.2, SaturatedFat 9.9, Cholesterol 58.8, Sodium 1879.4, Carbohydrate 47.9, Fiber 14.7, Sugar 18.1, Protein 31.1

LIGHT EGGPLANT / ZUCCHINI PARMIGIANA



Light Eggplant / Zucchini Parmigiana image

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

4 lbs eggplants (and or or zucchniniI)
salt to spread over eggplant
4 tablespoons olive oil
1/2 lb reduced-fat mozzarella cheese, thinly sliced (4% fat, if you don't have you can use the normal one)
1 cup parmigiano, grated
3 cups marinara sauce (if possible with basilicum and oregano)
1 teaspoon basilicum pesto sauce (substitute basilicum fresh or dry)
1 tablespoon oregano

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!

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