Healthy and Quick Eggplant Parmesan
In between more thoughtful posts, I wanted to interject this. I thought someone else might enjoy it. I just made the simplest and healthiest version of eggplant parmesan ever tonight. I didn't use a recipe. I just improvised. Here's how I made it:
Slice an eggplant to desired thickness. Dip both sides in beaten egg and then Italian bread crumbs. Place on a cookie sheet sprayed with olive oil. Salt and pepper it, if desired. Bake in the oven until brown and crispy, turning once or twice. I used my convection oven at 400. While the eggplant is baking, heat some marinara sauce. I used Prego and added some fresh mushrooms. I let it come to a boil so the mushrooms would be fully cooked. When the eggplant was done, we ladeled a little sauce on top and sprinkled an Italian cheese mixture (you could also use straight mozzarella) on top, plus some extra parmesan cheese. That's it. The sauce was hot, so the cheese melted. But you could also put it under the broiler for a minute if you want it brown and bubbly.
In the past, I have gone to a lot more trouble, layering the eggplant in a baking dish like lasagna with sauce and cheese, etc. But doing it this way kept the eggplant from becoming soggy. No baking dish to wash. And the whole process is quick and easy. The finished product was not only delicious, but very healthy. So I just thought I would share!
Slice an eggplant to desired thickness. Dip both sides in beaten egg and then Italian bread crumbs. Place on a cookie sheet sprayed with olive oil. Salt and pepper it, if desired. Bake in the oven until brown and crispy, turning once or twice. I used my convection oven at 400. While the eggplant is baking, heat some marinara sauce. I used Prego and added some fresh mushrooms. I let it come to a boil so the mushrooms would be fully cooked. When the eggplant was done, we ladeled a little sauce on top and sprinkled an Italian cheese mixture (you could also use straight mozzarella) on top, plus some extra parmesan cheese. That's it. The sauce was hot, so the cheese melted. But you could also put it under the broiler for a minute if you want it brown and bubbly.
In the past, I have gone to a lot more trouble, layering the eggplant in a baking dish like lasagna with sauce and cheese, etc. But doing it this way kept the eggplant from becoming soggy. No baking dish to wash. And the whole process is quick and easy. The finished product was not only delicious, but very healthy. So I just thought I would share!
Comments
If you have any other good meat free recipes that doesn't include pasta and a lot of cheese, I'd appreciate it. We do use a little veggie cheese including parmesan. DD
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