NO-HARM EGGPLANT PARM
Steps:
- Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
- In a blender or food processor, grind cereal into crumbs. Transfer to a very wide bowl and mix in seasonings.
- Place egg substitute in another very wide bowl.
- Cut eggplant lengthwise into 1/2-inch slices. Pat dry. One at a time, dunk eggplant slices in the egg substitute, shake to remove excess, and coat with crumbs. Evenly lay slices on the baking sheet.
- Bake for 30 minutes. Flip slices. Bake until crispy, about 10 minutes. Remove sheet, but leave oven on.
- Spray an 8-inch by 8-inch baking pan with nonstick spray. Spread 1/4 cup sauce along the bottom, and evenly top with half of the eggplant slices.
- Continue to layer ingredients in this order: 1/4 cup sauce, 1/2 cup mozzarella cheese, 2 tbsp. Parm-style topping, 1/4 cup sauce, remaining eggplant slices, remaining 1/4 cup sauce, remaining 1/2 cup mozzarella cheese, and remaining 2 tbsp. Parm-style topping.
- Cover pan with aluminum foil and bake for 25 minutes, or until hot. Devour!
Nutrition Facts : Calories 213
EGGPLANT PARMESAN
This version of the Italian favorite hits all the right cheesy, saucy notes for just a fraction of the calories and fat. Cooking the tomato sauce with shallots and crushed red pepper flakes assures a well-seasoned casserole, and the herb and panko finish keeps the cheesy topping on the lighter side. Eggplant can be bitter, so if time permits, salt the slices on both sides prior to roasting, place them in a colander, and allow to drain a bit of their juices. Rinse and pat dry well before you spray and season the slices for roasting. Then continue as directed. Pair this hearty dish with a bright spinach salad or a classic vegetarian antipasto platter.
Categories Dinner
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place racks in upper and lower thirds of oven and preheat to 425°F. Line 2 large baking sheets with parchment paper. Sprinkle eggplant slices on both sides with 2 tsp salt. Place eggplant slices in colander to drain a bit of their juices, about 30 minutes. Rinse and pat dry well. Generously coat both sides of eggplant with nonstick spray and divide between prepared baking sheets, arranging in even layer. Season with thyme, 1⁄4 tsp salt, and black pepper, pressing so seasonings adhere. Roast, turning slices and rotating pans from top to bottom halfway through, until eggplant is golden brown and very tender, 20 to 25 minutes.
- Meanwhile, in large skillet, heat oil over medium. Add shallots and crushed red pepper and cook, stirring often, until softened, 4 to 5 minutes. Add tomatoes and 1⁄4 tsp salt and bring to boil over high heat, stirring and mashing with wooden spoon to break up tomatoes. Reduce heat to medium and cook, uncovered, stirring occasionally, until sauce thickens, about 20 minutes.
- In medium bowl, stir ricotta, basil, 1⁄4 cup Parmesan, and remaining 1⁄4 tsp salt. In small bowl, stir breadcrumbs and remaining 2 tbsp Parmesan.
- Increase oven temperature to 450°F. Lightly coat 10-inch square baking dish with nonstick spray. Spread 1⁄2 cup sauce in bottom of dish and top with single layer of eggplant. Dot eggplant with 1⁄2 cup ricotta. Top with 1⁄4 cup mozzarella, 10 to 12 slices of eggplant, 1 cup sauce, and remaining 1⁄2 cup ricotta. Top with remaining eggplant, 1⁄4 cup mozzarella, and sauce. Sprinkle with breadcrumbs. Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand for 5 minutes before slicing into 6 pieces.
- Serving size: 1 piece
Nutrition Facts : Calories 105 kcal
WEIGHT WATCHERS EGGPLANT PARMIGIANA
Weight Watchers Eggplant Parmigiana Recipe - A low calorie version of the classic Italian dinner. 3 WW Freestyle Points and 6 Smart Points
Provided by Nesting Lane
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees F. Coat 13x9 inch baking dish with Pam; set aside.
- In a medium mixing bowl, mix Italian seasoning, Parmesan cheese, garlic powder, and bread crumbs; set aside
- Remove eggplant skin and cut off the ends; slice into approx 1/2 inch slices.
- Place egg whites in a shallow dish. Dip eggplant into egg whites, and then into the dry mixture.
- Place on nonstick cookie sheet, and bake until lightly browned. Approx 20 - 25 minutes. Flip halfway through.
- In the prepared baking dish, layer eggplant, 1/3 of the tomato sauce, 1/3 of the cheese repeating twice more.
- Place in the oven and bake until cheese is bubbly and melted. Approx 10 minutes.
Nutrition Facts : Calories 179.9 kcal, ServingSize 1 serving
NO-FRY SHEET-PAN EGGPLANT PARMESAN
Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
- Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
- When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
- Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
EGGPLANT PARMESAN
This Italian favourite hits all the right cheesy, saucy notes for just a fraction of the calories and fat.
Categories Dinner,Lunch
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Adjust oven racks to divide oven into thirds. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
- Generously coat both sides of eggplant with cooking spray; divide among prepared baking sheets, arranging each batch in an even layer. Season with thyme, 1/4 tsp salt and ground pepper, pressing to adhere. Roast until golden brown and very tender, 20-25 minutes, turning eggplant and rotating pans halfway through.
- Meanwhile, heat oil in large skillet over medium heat. Add shallots and red pepper flakes; cook, stirring often, until softened, 4-5 minutes. Add tomatoes and 1/4 tsp salt; bring to a boil over high heat, stirring to break up tomatoes with a spoon. Reduce heat to medium; cook, uncovered, until thickened, about 20 minutes.
- In a medium bowl, stir together ricotta, 1/4 c Parmesan, basil and remaining 1/4 tsp salt. In a small bowl, stir together panko and remaining 2 Tbsp Parmesan.
- Increase oven to 450°F. Lightly coat a 10-inch square baking dish with cooking spray. Spread 1/2 c sauce in bottom of prepared dish; top with a single layer of eggplant (10-12 slices). Dot eggplant with 1/2 c ricotta mixture. Top evenly with 1/4 c mozzarella, 10-12 slices eggplant, 1 c sauce and remaining 1/2 c ricotta mixture. Repeat layering with remaining eggplant, 1/4 c mozzarella and remaining sauce. Sprinkle evenly with panko mixture.
- Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand 5 minutes before slicing into 6 pieces.
Nutrition Facts : Calories 121 kcal
" NO HARM EGGPLANT PARM" WW
This is from the Hungry Girl newsletter. I haven't tried it, but it looks decent. It serves 4 and has 3 WW Points per serving.
Provided by mizshuckiduck
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs.
- Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on.
- Spread 1/4 cup of sauce over the bottom of an 8x8-inch baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts).
- Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters.
Nutrition Facts : Calories 141.2, Fat 0.9, SaturatedFat 0.1, Cholesterol 5.1, Sodium 721.1, Carbohydrate 26, Fiber 13.3, Sugar 6.5, Protein 15.7
WW NO FUSS EGGPLANT (AUBERGINE) PARM
Make and share this Ww No Fuss Eggplant (Aubergine) Parm recipe from Food.com.
Provided by RAZDAZ
Categories Vegetable
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Saute or nuke the beef & drain.
- Cut eggplant in half the long way. Put the cut side down, then very, very thinly slice it. (I use a Mandoline).
- Put a thin layer of sauce in a 9x13 glass pan.
- Layer the ingredients as follows: 1/2 the eggplant, all of the beef, 1/2 of the sauce, the other 1/2 of the eggplant, the rest of the sauce, top with all of the cheese.
- Cover with an inverted dish. Nuke 20 minutes, then let it sit 5-10 minutes.
Nutrition Facts : Calories 156, Fat 4.4, SaturatedFat 2.5, Cholesterol 11.9, Sodium 997.3, Carbohydrate 14.6, Fiber 4.5, Sugar 7.3, Protein 16.2
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