My husband is a wonderful cook. We share the kitchen and we each have our specialties. He often does the cooking for our dinner parties.
Eggplant Parmesan With Fewer Calories and More Flavor
When dining in Italian restaurants, I often order eggplant Parmesan. Generally, it is thinly sliced, layered, and loaded with cheese. What is not to like?
However, once I tasted my husband's version of this dish, it's become my preferred preparation. It has fewer calories than the restaurant version, but it still has all of the fantastic flavors.
His method uses thicker slices of eggplant, and he coats only one side of it with the flour, egg, and breadcrumb mixture. When sauteing the pieces, they soak up much less oil than if they were thinner and had the breading on both sides. By only coating one side with the sauce and cheeses, that also cuts down on calories. Yet, when tasting the final baked product, the fabulous flavors are there in spades!
Read below to find out how quickly and easily this can be made in your home kitchen.
|Prep time||Cook time||Ready in||Yields|
4 servings (2 thick slices per serving)
- 1 large globe eggplant, sliced into 3/4-inch rounds
- 1 egg
- 1 tablespoon whole milk or half and half, mixed into the egg
- 1/8 cup flour, or enough to coat one side of the sliced eggplant
- 1/2 cup Progresso Italian-style bread crumbs, or enough to coat one side of the sliced eggplant
- 15 tablespoons marinara sauce, or enough to coat one side of the sliced eggplant
- 1 cup mozzarella cheese, shredded
- 8 heaping teaspoons Pecorino Romano cheese, finely grated
- 8 heaping teaspoons Parmigiano Reggiano cheese, finely grated
- 7 or 8 tablespoons lite olive oil, use a few tablespoons as needed when you saute the eggplant slices
- Salt and pepper, to taste
- Pam or another type of cooking spray, enough to coat a sheet pan
- Cut a large globe eggplant into 3/4-inch slices.
- Whisk the egg and add the milk or half and half into the egg mixture and put it into a dish wide enough to dip the sliced eggplant into it.
- Put the flour onto a plate and the seasoned breadcrumbs onto another plate.
- Start by dipping only one side of the sliced eggplant into the flour, then the egg mixture, and finally the bread crumbs. Set aside.
- Put 2-3 tablespoons of olive oil into a pan on medium heat. When warm, put the seasoned side of the eggplant into it.
- Salt and pepper the side that is up, and after about 2 minutes, flip the eggplant over. After 2 minutes per side, and when golden brown, remove to the sprayed sheet pan. Add more oil as necessary, and continue this sauteing process until all of the eggplant slices are on a baking sheet with the breaded side up.
- Top the slices with the marinara sauce.
- Next, put the mozzarella cheese over the top of the slices.
- Finally, top the slices with the Romano and then the Parmesan cheeses.
- Bake in a 350-degree oven for 30 to 35 minutes, or until a fork inserted into the eggplant comes out with no resistance.
- Serve on a plate, and enjoy!
Last night, we chose to have a simply prepared arugula salad on the plate and the eggplant Parmesan. The salad had fresh lemon juice, extra virgin olive oil, and a sprinkling of salt. Other leafy green salads would also be delicious.
Many items can accompany this dish. Garlic bread would be good. In the past, we would occasionally have chicken with the eggplant serving the vegetable's role instead of the main entrée.
Accompanying our dinner last evening was a glass of robust Montepulciano D'Abruzzo. A good Chianti wine would also pair well with this Italian-inspired meal.
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© 2020 Peggy Woods