RAGÚ® NO-FRYING EGGPLANT PARMESAN
Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
- Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
- Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
- Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.
NO FRY EGGPLANT PARM
This is a waistline friendly version of eggplant parm that I concocted. We really like it. It's nothing fancy, but it sure hits the spot, minus many of the calories. Additionally, it's an easy dish to do, perfect for a weeknight or even a make-ahead type of meal. What I do is assemble it in the morning before work, and then DH pops it in the oven when he gets home. Hope you enjoy!
Provided by MrsMM
Categories Vegetable
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425.
- Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer.
- Spray the top of eggplant slices.
- Bake on center rack for 25 minutes
- In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat.
- You will probably get about 3 layers. End with cheese topping.
- At this point, you can cover and refrigerate until you are ready to bake, OR:.
- Bake at 350 for 30 minutes.
- Serve with salad and crusty bread, or over pasta, or use as sandwich filling.
Nutrition Facts : Calories 133.4, Fat 3.3, SaturatedFat 0.5, Sodium 604.7, Carbohydrate 23.8, Fiber 6.3, Sugar 15.1, Protein 4.2
FARMER'S MARKET, NO FRY, EGGPLANT PARMESAN
Just visit your local farmer's market this time of year to pick up almost everything you need for this fresh tasting eggplant parm. The idea here is add whatever ingredients look fresh at the market.
Provided by Vicki in CT
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Slice eggplant into 1/2 inch rounds. Salt both sides and set on paper towels to drain moisture. Let set for 30 minutes. Blot dry.
- Meanwhile, heat oil to medium and saute peppers, pepper flakes, and garlic. Heat until limp. Add wine. Reduce. Add tomatoes and oregano.
- Stir and simmer for 10 minutes. Stir in basil. Season to taste with salt.
- While tomatoes are cooking, dip eggplant into flour and shake off excess. Discard flour. In same bowl add breadcrumbs. Dip flour coated eggplant into beaten egg, then bread crumbs.
- Place in single layer on cookie sheet, or better yet a cookie drying grate on top of a cookie sheet. Bake at 375°F for 25 minutes until crisp.
- Using a loaf pan sprayed with Pam, layer a spoonful of sauce. Top with a layer of cooked eggplant. Spread more sauce and top with more eggplant. (I get three slices of eggplant per layer).
- Top with mozzarella then another layer of sauce. Top with more eggplant, then cheese then sauce. Repeat one more time giving you four layers. Top with remaining sauce.
- Bake for 20 minutes.
- Top with good quality parmesan. Bake 10 more minutes. Remove from oven and let set for 10 minutes. Cut into four sections of layers.
Nutrition Facts : Calories 144.4, Fat 5.4, SaturatedFat 1, Cholesterol 46.5, Sodium 34.6, Carbohydrate 20.6, Fiber 8.6, Sugar 10.8, Protein 5.8
NO-FRY EGGPLANT PARMESAN FOR TWO
This was on the Today show a few years ago and my husband LOVED it (after whining about not getting any meat in his lasagna).
Provided by herby
Categories One Dish Meal
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cut eggplant into 1/2 inch thick slices. Sprinkle eggplant slices with 1/2 teaspoon of the salt. Stack them vertically in a colander, or lay them out on paper towels to drain. If they're laid on paper towels, they should be turned once in a while. Let stand for 30 minutes and then blot dry with clean paper towels. Meanwhile, position the rack in the center of the oven and preheat the oven 400 degrees Fahrenheit.
- Rub 2 tablespoons of olive oil into the eggplant slices, place them on a lipped baking sheet to catch any drips, and bake for 15 minutes. Turn and bake for about 15 additional minutes, or until lightly browned. Remove from the oven and set aside; reduce oven temperature to 350 degrees.
- Heat a medium skillet over medium heat. Swirl in the remaining 1 tablespoon of olive oil, then add the onion (diced) and soften for 2 minutes, stirring frequently. Stir in the minced garlic, oregano, basil, pepper and the remaining ½ teaspoon salt. Cook for 30 seconds, stirring constantly; then raise the heat to medium-high, pour in the tomatoes with their juice, and bring the sauce to a simmer. Cover, reduced the heat to low, and simmer for 20 minutes, until thickened. The dish can be made in advance up to this point. Cover the eggplant slices and the sauce and refrigerate separately for up to 24 hours; allow both to come back to room temperature before proceeding with the dish.
- Layer the following in this order in a 6-cup casserole dish or an 8-inch square baking pan; one-third of the tomato sauce, half the eggplant slices, half the cheese slices, 1/8 teaspoon grated nutmeg, half of the remaining tomato sauce, the remaining eggplant slices, the remaining cheese shavings, and the remaining tomato sauce. You may have to cut the eggplant slices to make them fit in one layer, or you may have to overlap them a bit.
- Bake for 30 minutes, or until thickened and bubbly. Let stand at room temperature for 5 minutes before serving.
Nutrition Facts : Calories 505, Fat 29.7, SaturatedFat 8.1, Cholesterol 20.6, Sodium 2106.4, Carbohydrate 50.2, Fiber 22.6, Sugar 22.2, Protein 18.6
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