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Lighter Eggplant Parmesan

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Lighter Eggplant Parmesan

posted March 22, 2009 through Gina

This is one in every of my favourite techniques to consume eggplant. Traditionally eggplant parmesan is breaded and fried earlier than baking. I made this lighter through roasting the eggplant within the oven as a substitute, the use of decreased fats mozzarella and fats loose ricotta which reduces the fats and energy considerably. Always use a just right parmesan or romano cheese like Locatelli or Reggiano any time a recipe requires grated cheese for the most productive effects.

Lighter Eggplant Parmesan

Gina’s Weight Watcher Recipes

Servings: Eight servings • Time: 60 mins • Old Points: 6 pts • Points+: Eight pts

Calories: 265.three • Fat: 12.four g • Protein: 14.1 g • Carb: 35.four g • Fiber: four.four g

  • 1 huge eggplant (2 lbs)
  • 1 tbsp olive oil
  • 12 ouncesfat loose ricotta
  • 1/four cup + 2 tbsp Pecorino Romano
  • 1/four cup contemporary parsley, chopped
  • 1 medium egg
  • 2 cups decreased fats mozzarella (I used Sargento)
  • three cups selfmade tomato sauce
  • salt

Start through making the sauce if you happen to don’t have any already made. While the sauce simmers, slice the eggplant into 1/four inch thick slices. Lightly salt the slices and installed a colander to free up extra moisture for approximately half hour. Lay on paper towels to take in any additional moisture.

Preheat oven to 450°. Brush eggplant flippantly with olive oil on each side and position on cookie sheets. Bake for 20-25 mins, turning part manner via till eggplant is golden brown.

In a medium bowl mix ricotta, egg, parsley and 1/four cup of grated cheese.

In a nine×12 baking dish, put just a little sauce at the backside of the dish and put a layer of eggplant to hide the ground of the dish. Top with third of the ricotta cheese aggregate, mozzarella cheese and sauce. Add every other layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce till the whole lot is used up. Top with sauce and the mozzarella cheese and the rest grated cheese.

Cover with foil and bake till cheese is melted and the whole lot is effervescent, about 30 mins at 400°. Remove foil and bake an extra Eight-10 mins. Take it out of the oven and let it take a seat about 10 mins earlier than reducing. Enjoy!

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posted March 22, 2009 through Gina
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