Eggplant Parmesan
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
10
Prep Time
30 minutes
Cook Time
30 minutes
Calories
318
Committing to healthier food choices doesn’t have to mean giving up your favorite comfort foods. Our eggplant parmesan offers a guilt-free indulgence – low in carbs and calories but brimming with delectable flavor.
Italian cuisine holds eggplant parmesan as a beloved classic for a reason. With slices of eggplant crisped to perfection, rich tomato sauce, and a topping of fresh, bubbling parmesan cheese, this recipe creates layers of flavor, offering a hearty, satisfying meal that aligns with your wellness goals.
Eggplant plays a dual role in supporting your diet: Not only is it nutrient-dense, but it also serves as a source of fiber, a key player in helping you feel fuller for longer, supporting a mindful approach to your eating habits!
Whether savored as a fulfilling meal or a tasty side dish, our eggplant parmesan is the perfect complement to your wellness program, delivering a traditional, healthy meal without compromising on taste.
Ingredients
- 2 large eggs, beaten lightly
- 1 tablespoon water
- 2 cups whole-wheat panko
- 1/4 cup fresh Parmesan cheese, grated
- 2 large eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- 1/2 cup fresh basil, torn
- 1/4 cup fresh Parmigiano-Reggiano cheese, grated
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons garlic, minced
- 1/4 teaspoon salt
- 1 16 oz container low-fat ricotta cheese
- 1 large egg, beaten lightly
- 1 24 oz jar pasta sauce
- 1/4 teaspoon salt
- 8 oz mozzarella cheese, thinly sliced
- 3/4 cup fontina cheese, finely grated
Ingredients for the eggplant:
Ingredients for the filling:
Remaining ingredients:
Directions
Preparation
Preheat the oven to 375 degrees.
For eggplant:
Combine 2 eggs and 1 tablespoon water in a shallow dish.
Combine panko and 1/4 cup Parmesan in a second shallow dish.
Dip eggplant in egg mixture, then into panko mixture, pressing gently and then shaking off excess.
Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375 degrees for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
For filling:
Combine basil, Parmesan cheese, pepper, garlic, salt, ricotta cheese, and egg in a bowl.
Spoon 1/2 cup pasta sauce in bottom of a 13-inch by 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with salt.
Top with 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 degrees for 35 minutes.
Remove foil and 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.