Eggplant Parmesan
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
Ingredients for the eggplant:
- 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
Ingredients for the filling:
- 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
Remaining ingredients:
- 1 24 oz jar pasta sauce
- 1/4 teaspoon salt
- 8 oz mozzarella cheese, thinly sliced
- 3/4 cup fontina cheese, finely grated
Instructions
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.