Oh hey there healthy Eggplant Parm! Its so nice to finally meet you!!
I LOVE eggplant parmesan but HATE the calories that so often come with it. I can’t resist the breading, spicy sauce, and gooey cheeses though…and then let’s throw it over pasta because let’s be honest, who doesn’t love carbs! I also love it in sandwich form, served on a toasted garlic roll, but that’s a whole other situation. Mmmmm!
This eggplant parm is FAB-U-LOUS and has about half the calories as the normal version because the eggplant is baked, not fried. Honestly, once it was smothered in sauce and cheese, you really couldn’t tell the difference.
A word for the wise…normally I would use my family’s secret recipe for sauce, but seeing as its a day long process and I’m down to my last 1/2 quart, I opted for a jarred sauce from the store. Make sure to pick a good one. I used this one since it had wine and a little heat in it. Perfecto!
- 2 large eggs, lightly beaten
- 1 TBS water
- 2 c. whole-wheat panko (Japanese breadcrumbs)
- 1/4 c/ (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- 1/2 c. torn fresh basil
- 1/4 c. (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1 tsp. crushed red pepper
- 3 cloves garlic, minced
- 1/4 tsp. salt
- 1 (16-ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1 (24-ounce) jar premium pasta sauce
- 1/4 tsp. salt
- 8 ounces thinly sliced mozzarella cheese
- 3/4 c. (3 ounces) finely grated fontina cheese
Preheat oven to 375°
To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
To make filling, combine basil and next 6 ingredients (through egg).
To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
Adapted slightly from Cooking Light