Skinny Eggplant Parm
Who ever thought taking a happy healthy eggplant and deep fat frying it was a good idea?? OK OK it was a good and tasty idea... but come on now we can make up some eggplant parm without the fryer and still have it taste delish!
I need to thank my coworkers for making this recipe possible :) Erika showed up to work with some extra eggplants she needed to offload (I was happy to help) and Niki showed up with a bucketful of basil she was looking to offload (oh why thank you, don't mind if I do!). Needless to say, it was easy figuring out what I was having for dinner that evening! The recipe is straight from Eating Well (I just doubled the basil...come on I had it and it was tasty! Oh and I used whole wheat bread crumbs) Other than that, you can follow their recipe word for word :)
Eggplant Parm
from Eating Well
* 2 eggplants (about 2 pounds total)
* 3 egg whites
* 3 tablespoons water
* 1 cup fine dry breadcrumbs (I used whole wheat crumbs)
* 1/2 cup freshly grated Parmesan cheese (1 ounce), divided
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/4 cup slivered fresh basil leaves (I did more)
* 2 1/2 cups tomato sauce
* 3/4 cup grated part-skim mozzarella cheese (3 ounces)
Directions
Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
I need to thank my coworkers for making this recipe possible :) Erika showed up to work with some extra eggplants she needed to offload (I was happy to help) and Niki showed up with a bucketful of basil she was looking to offload (oh why thank you, don't mind if I do!). Needless to say, it was easy figuring out what I was having for dinner that evening! The recipe is straight from Eating Well (I just doubled the basil...come on I had it and it was tasty! Oh and I used whole wheat bread crumbs) Other than that, you can follow their recipe word for word :)
Eggplant Parm
from Eating Well
* 2 eggplants (about 2 pounds total)
* 3 egg whites
* 3 tablespoons water
* 1 cup fine dry breadcrumbs (I used whole wheat crumbs)
* 1/2 cup freshly grated Parmesan cheese (1 ounce), divided
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/4 cup slivered fresh basil leaves (I did more)
* 2 1/2 cups tomato sauce
* 3/4 cup grated part-skim mozzarella cheese (3 ounces)
Directions
Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
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26 chews:
Clllllassic!! And hooray for inspirational co-workers, for the dish ;)
I wish I had co-workers like that! :) Eggplant parmesan is one of my favorites...too bad my husband doesn't like eggplant! I might make it anyway!
veggiegirl- i couldn't agree more!
ang- John hates eggplant too!! I made this at my house and shared it with my room mate instead hehe. Or when I make things he doesn't like, I just bring in the leftover to work and share with the coworkers :)
That looks delicious! And how cool that your coworkers helped you out. I wish I had a bucket of basil!
yummy! eggplant parm reminds me of my mom, i've never been able to recreate her recipe. i will definitely try this!
I love healthy and delicious dishes like this - it looks great.
healthified eggplant parm? you are a goddess.
Ok this looks yummy...I do need to try to get in my veggies. :)
Don't you just love it when coworkers share their produce? I'm going to miss that this winter when it's back to buying all these expensive veggies and herbs. Great looking eggplant parm Steph!
YUM looks great! I have some eggplant on hand too ;)
Oh... alright, alright... maybe next time I'll try baking my eggplant instead of drowning it in vat of oil... oh, but the oil is soooo good. But it does look like they still get crispy this way, and that is the most important part, isn't it? :)
This is a good reminder of why its ok that fall/winter is coming. I healthy and hearty dish goes perfect with a little cold.
Oh wow...this looks amazing!
great recipe oh and became a fan on facebook too
This healthy eggplant parmesan sounds excellent!
I love well all healthy things come together to make a stunning dish! And I love when people give me free veggies and herbs even more! :o)
This is so healthy but I bet it's still really delicious!!
yum yum yum yum yum! Non-fried eggplant parm can't be beat. I could eat it every single day, looks great!
My Italian grandma started making her eggplant similar to this after my dad was put on a strict diet for heart disease (she lived with us). Who knew non-fried eggplant could taste so good!
Also, this is one of Mike's favorite meals that I make.
I definitely prefer the oven method over deep frying. Deep frying kinda scares me sometimes.. almost to the point of shortening, but not that icky.
that looks so good! i've never had eggplant parm and i've been wanting to make it for a while now. this version looks so tasty and simple.
This is what I need! I love eggplant parmesan but hate that it's deep fried. This looks great!
I definitely prefer the oven method over deep frying. Deep frying kinda scares me sometimes.. almost to the point of shortening, but not that icky.
This is what I need! I love eggplant parmesan but hate that it's deep fried. This looks great!
I love well all healthy things come together to make a stunning dish! And I love when people give me free veggies and herbs even more! :o)
This healthy eggplant parmesan sounds excellent!
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