REDUCED-FAT EGGPLANT (AUBERGINE) PARMESAN
One of DH favorites, he can't get enough! Have a loaf of crusty Italian bread rubbed with some roasted garlic to go with this along with some Caesar salad! Mmmmmm....... :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Spray baking sheet with cooking spray.
- Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
- Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
- Bake at 400 degrees F. for 20 minutes, or until tender.
- In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
- Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
- Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
- Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).
- Sprinkle with parmesan cheese and serve.
LOW FAT EGGPLANT (AUBERGINE) PARMESAN
A tasty version of a high-fat favorite! Enjoy with whole wheat pasta for a healthy meal. Substitute vegetable bouillon grandules for a vegetarian dish.
Provided by JacquelineS
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel and slice eggplant into 1/2 slices.
- Spray both sides with cooking spray and place on a sprayed baking sheet.
- sprinkle with half of the salt and garlic powder.
- Bake 20 minutes, turning the eggplant halfway through cooking time.
- In a sauce pan, saute minced garlic in cooking spray until lightly browned.
- Add tomato sauce, italian seasoning, oregano, and bouillon granules.
- Reduce heat under pan to very low and cover.
- Remove eggplant from baking sheet.
- In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
- Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.
HEALTHIER EGGPLANT PARMESAN II
I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.
Provided by MakeItHealthy
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
- Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
- Bake in preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 424 calories, Carbohydrate 51.1 g, Cholesterol 58.6 mg, Fat 15.5 g, Fiber 12.7 g, Protein 22.4 g, SaturatedFat 7 g, Sodium 1301.6 mg, Sugar 21.2 g
LOW-CARB EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: large eggplant, salt, almond meal, italian seasoning, large eggs, water, rice flour, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, shredded mozzarella cheese, shredded parmesan cheese
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190˚C).
- Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
- In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
- Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.
- Bake the eggplant, flipping halfway through for even browning, for 30 minutes, or until golden brown.
- While the eggplant is baking, make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 3-4 minutes, until the garlic is fragrant. Reduce the heat if the garlic is browning too quickly. Add the crushed tomatoes and stir to combine. Cover and simmer for 15 minutes, stirring occasionally to prevent the bottom from scorching. Add the basil and stir to incorporate.
- To assemble, spread a bit of sauce in the bottom of a 9x13-inch (23x33-cm) baking dish, then add a layer of baked eggplant. Top with more sauce and sprinkle with the mozzarella and Parmesan cheese. Repeat with the remaining ingredients, using another baking dish if needed to make another single layer of eggplant.
- Bake for 10 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling.
- Serve garnished with more basil.
- Enjoy!
- Nutrition, per serving - Calories: 424, Total fat: 21 grams, Sodium: 666 mg, Total carbs: 41 grams, Dietary fiber: 9 grams, Net carbs: 32 grams, Sugars: 12 grams, Protein: 22 grams
Nutrition Facts : Calories 752 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 12 grams, Protein 34 grams, Sugar 15 grams
EGGPLANT (AUBERGINE) PARMESAN - VEGAN
Make and share this Eggplant (Aubergine) Parmesan - Vegan recipe from Food.com.
Provided by turtledove
Categories European
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
- Place flour, water or soymilk, bread crumbs each in separate bowls.
- Heat olive oil in med frying pan.
- Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
- Place 4 slices at a time, into olive oil in frying pan.
- Fry eggplant on each side or until golden brown.
- Place on paper towels to drain excess oil.
- In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
- Layer eggplant, tofu-spinach mixture and sauce.
- Repeat till all ingredients are done.
- Sprinkle cheese and bake for 30-45 minutes.
EASY EGGPLANT (AUBERGINE) PARMESAN
This is a quick and easy meal my family loves! Never any leftovers! This recipe can easily be doubled.
Provided by Kathy in Fla
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggplant into 1/4 inch slices.
- Salt and pepper.
- Dip in beaten egg.
- Dredge in bread crumbs mixed with parmesan cheese.
- Fry till golden brown.
- Place in baking dish.
- Pour spaghetti sauce over top.
- Top with mozzarella cheese.
- Bake at 350 for about 30 minutes.
- Serve over angel hair pasta and with a salad.
EGGPLANT (AUBERGINE) PARMESAN (EASY!)
I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.
Provided by GinnyP
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Spray or lightly oil a 9 x 13-inch pan.
- Spread 1/2 c sauce in pan.
- Peel eggplant and slice 1/2" thick.
- Arrange 1/2 the slices in the baking pan.
- Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
- Cover with aluminum foil and bake 45 to 55 minutes.
- Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.
EGGPLANT (AUBERGINE) PARMESAN
this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.
Provided by bratty
Categories Vegetable
Time 40m
Yield 1-2 eggplant slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees.
- mix egg and milk together in bowl, blend.
- heat olive oil in med frying pan.
- dip eggplant slices into egg/milk mixture.
- dip eggplant into breadcrumbs.
- place 4 slices at a time, into olive oil in frying pan.
- fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
- remove eggplant from skillet, and place on paper towels to drain excess oil.
- repeat dipping and frying proces with other 4 eggplant slices.
- place 1/2 cup spaghetti sauce into 9x13 casserole dish.
- place eggplant into bottom of cassserole.
- pour spaghetti sauce over top of eggplant.
- sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- bake in 350 degree oven for 30 minutes or until cheese is melted.
- serve over pasta if desired.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1
LOW CARB EGGPLANT (AUBERGINE) PARMESAN
I am on a low carb diet (South Beach) and I've found this recipe to be best in satisfying my craving of pasta with red sauce or pizza....god, I miss those days! But this is just as good and healthy too; a good dish for a vegetarian that may also be watching their carb intake. Serve this as a main dish (serves 3) or as a side dish (serves 6).
Provided by TheDancingCook
Categories Cheese
Time 55m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Peel eggplant, if you wish, and cut into 1/4 inch thick round slices.
- Lightly grease a medium sized casserole dish and place half of the eggplant on the bottom.
- Top with 1/2 cup of parmesan, 3/4 cup mozzarella and 3/4 cup of sauce, sprinkle with spices.
- Repeat layers and again, sprinkle with spices.
- Cover with aluminum foil and bake for 40 minutes or until eggplant is tender.
- Uncover and top with the remaining 1/2 cup of mozzarella and once again, sprinkle with spices; bake for about 5 more minutes or until the cheese is melted.
EGGPLANT (AUBERGINE) PARMESAN
This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.
Provided by Elly in Canada
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice eggplant into rounds at least 1/4 inch thick.
- Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
- In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
- Repeat until all ingredients are used.
- Bake in a 375 degree oven until the casserole is bubbling.
- Remove from oven and let rest for 5-10 minutes before serving.
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EATINGWELL'S EGGPLANT PARMESAN
From eatingwell.com
Ratings 36Calories 241 per serving
- Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray.
- Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.
- Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant and switching the pans between racks halfway, until the eggplant is tender and lightly browned, about 30 minutes. Season with salt and pepper.
VEGAN EGGPLANT PARMESAN | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (201)Calories 654 per servingCategory Entree
- Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
- Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.
- In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.
- Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl.
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