8/16/2023 0 Comments Eggplant stacks no breadcrumbs![]() ![]() Always shred it yourself! When you buy pre-shredded the company has to add extra ingredients to preserve the cheese, making it more difficult to melt beautifully. Low-moisture, low-fat mozzarella, I never ever buy pre-shredded mozzarella. Just promise me you won’t buy the stuff in the green can. ![]() I like to use parmigiano reggiano, but any good-quality ages parmesan will work great. A good-quality parmesan is what you’ll need. ![]() I typically like to use plain breadcrumbs so I can control the seasoning, but when I want to keep the ingredient list low, I reach for Italian-seasoned breadcrumbs since they already have plenty of spices and seasoning already in it. The bread crumbs also benefit with a little bit of moisture from olive oil, so don’t skip it!īreadcrumbs. I tried to avoid the olive oil here so we could stick to 5-ingredient Friday, but the eggplant really needs a little bit of olive oil when it roasts. ![]() You’re going to want an eggplant that’s about 4-inches in diameter and can make 12 1/2-inch slices. I like to buy two pretty large eggplant for this recipe. Ingredients in Healthy Baked Eggplant ParmesanĪs I’ve mentioned, ahem, several times, there’s only SIX ingredients in today’s Healthy Baked Eggplant Parmesan. The only difference is Americans call aubergine, eggplant, and europeans call eggplant aubergine. If you’ve ever wondered what eggplant vs. I also love that eggplant has plenty of antioxidants, warding off any free radicals, and bonus? It’s also known to reduce the risk of heart disease. It’s also pretty high in folate, and potassium, which I love to pack in when I’m pregnant and nursing. In addition to being extremely low in calories, it’s packed with fiber, leaving you full and satisfied. Is eggplant good for you? YES! Not only do I love eggplant for the sweet, soft flesh, but I love it for all the healthy little nuggets it has. It’s for the days you don’t want to cook, but you’re desperate for a dinner that will knock your socks off.īasically, it’s for any occasion in which you want it to look like a food rockstar and fill your belly in the form of comfort, all while barely having to lift a finger. The days when you just want to run in the closest grocery store, grab a handful of ingredients, and get out before your kids lose their minds. Healthy Baked Eggplant Parmesan is for those days when you want a cozy hug in the form of food. And mozzarella is like, the healthiest of all the cheeses so there’s that. The quantity of cheese, is indeed generous, but we have to indulge somewhere. The layer of crispy parmesan bread crumbs adds texture without having to bread and fry each individual eggplant slice, and saves a heck of a lot of calories. And then we go and smother it in your favorite marinara sauce. What is there not to love about layers of vegetables sandwiched between nutty parmesan breadcrumbs and copious amount of gooey mozzarella cheese. If you think you don’t care eggplant, try Healthy Baked Eggplant Parmesan, and you’ll become a convert. This lighter, individual take on classic baked eggplant parmesan is light, comforting, and of course, totally cheesy. If you need a break from carbs on carbs on carbs, but still want feel like you’re being wrapped up in a cozy hug, look no further than Healthy Baked Eggplant Parmesan. Top with torn basil before serving.This post may contain affiliate links. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more. Place the eggplant on the sheet pan in a single layer. When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Line up 3 shallow dishes fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Remove from heat and stir in the chopped basil. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. ![]()
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