Are you somebody who really loves eggplant? Well, this dish might be for you. I personally would have preferred it with some chicken.
I found this recipe at Cooking Light, and it's lightened up by not frying the eggplant but just browning it under the broiler.
I did think the sauce was tasty, and I liked the way the cheese got all brown and melty.
Here's the how-to's if you need your eggplant fix.
Ingredients:
1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs (optional)
Directions:
Combine first 8 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.
Yield: 8 servings
CALORIES 298 (26% from fat); FAT 8.5g (sat 5g,mono 2.2g,poly 0.4g); IRON 2.8mg; CHOLESTEROL 27mg; CALCIUM 422mg; CARBOHYDRATE 38.8g; SODIUM 818mg; PROTEIN 19.2g; FIBER 2.6g
26 comments:
Since I'm on the diet thing, this is right up my alley.
I've done something similar and I liked it.
Looks good.
Just became a fan on facebook!
I like eggplant parm, but I've only had the full fat and breaded version. Yours looks good with all that oozy cheese!
I always get so hungry visiting your blog! Yummy!!
I've always wanted to try it, but I know I'd need loads of meat. I'm such a carnivore.
I'm loving your lightened up recipes! I'm with you about the chicken though...I want to like eggplant parm, but everytime I eat it, I'm thinking, "I wish this were chicken."
I'll have to go join ya on FB now. See you there :)
I love eggplant, I just pick up an eggplant plant at the nursery today. I'll book mark this for future reference.
I haven't ventured to Facebook yet.
Mimi
Great recipe!! I never know what to do with eggplant and this recipe sounds a bit lighter than regular eggplant parm. It will be fun to try!!
i could take this with eggplant or chicken--my favorite parts are the breading and cheeeeeeese. i love how you've made it a it less guilt-inducing. :)
I love eggplants and this looks delicious! Thanks for visiting my blog :)
I love eggplant! Broiling is one way I haven't tried. I haven't ventured over to Facebook. Yet...
So funny I made eggplant parm for the 1st time a couple weeks ago and found it to be...well, not for me! I've never had it b4 and was wondering if I did something wrong...I'm with you forget the eggplant and use chicken!
It does look beautiful though!
This looks delicious! I'm not a huge eggplant fan, but I'd eat a plate of this anyday.
I have never made eggplant myself before...and I'm not sure if the hubbs will like it...but I love eggplant parmesan and will totally be trying this out!
I do like eggplant, especially Japanese eggplant. I'm going to bookmark this one!
Came over from SITS to say hi.
I LOVE eggplant parmesan. Yours looks quite enticing.
Thanks for sharing...
I'm crazy for eggplant! And I love the reduced calorie version you have here...means I can jump right in and have my eggplant and cheese fix!
I'll be making one of this soon. It looks delicious!
I love eggplant and this is a awesome version eggplant parmesan.
I need to go and get some fresh eggplant now,lol.
I think broiling the eggplant is a really smart thing. I can't wait to try this!
I LOVE eggplant parm!! This sounds tasty and has lower calories. Can't wait to try it.
Stopped by from SITS and now following!
An excellent lightened up version!
Oh yummy! Now this looks so good! Thank you for sharing!
Stopped by from SITS & am now following! ~Angela
This looks so delicious!
Yours looks good with all that oozy cheese!
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I absolutely adore Eggplant Parmesan and this recipe looks like a winner! Thanks for sharing!
Eggplant parm is one of my favs, but hate having to fry the eggplant first. Thanks for sharing this. Next time - this is the one.
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