Low Cholesterol Eggplant Parmesan Food

LOW FAT EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 400 degrees.
• Peel and slice eggplant into 1/2 slices.
• Spray both sides with cooking spray and place on a sprayed baking sheet.
• sprinkle with half of the salt and garlic powder.
• Bake 20 minutes, turning the eggplant halfway through cooking time.
• In a sauce pan, saute minced garlic in cooking spray until lightly browned.
• Add tomato sauce, italian seasoning, oregano, and bouillon granules.
• Reduce heat under pan to very low and cover.
• Remove eggplant from baking sheet.
• In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
• Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.

BAKED EGGPLANT PARMESAN

Steps:

• Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, ½ cup Parmesan, Italian seasoning and ½ teaspoon sea salt.
• In another shallow bowl, whisk eggs with 2 Tablespoons water and sprinkle on a little salt and pepper.
• Dip an eggplant slice into the egg wash and let any excess drip off. Then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on prepared baking sheet. Repeat to coat all eggplant slices. NOTE: Be sure to sprinkle the mixture on rather than dredging the wet eggplant slices into the almond flour mixture. This keeps the dry mixture from getting too wet, which results in a clumpy mixture that won't stick to the eggplant!
• Spray tops lightly with cooking spray.
• Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
• In a large baking dish (I used 9x11), add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. If needed, you can cut some of the slices in half to fill the baking dish. Add another 1 cup of sauce and spread evenly over eggplant slices. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
• Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

LOW CHOLESTEROL EGGPLANT PARMESAN

Steps:

• Preheat oven to 400 degrees F. Wash eggplant. Trim ends. Slice into 8 slices (approx 1/4" wide). Line a shallow baking pan with tin foil and heat olive oil in oven. Dip each slice of eggplant first in egg, then in crumbs mixed with 1/4 cup grated parmesan cheese. Add eggplant to hot oiled pan.
• Bake approx 10 min. then turn slices for 5-10 more minutes, browning both sides. Lower oven temp to 375°F. Spray a 9"x13" baking dish with cooking spray. Put a thin coat of marinara on bottom. Then transfer eggplant onto top of marinara, sprinkle with 1/2 cup mozzarella. Pour remaining marinara, spreading evenly on top of eggplant and cover with remaining mozzarella. Return to oven and bake for 30 minutes.
• Cook pasta as directed. Each serving is 2 slices eggplant and plenty of marinara and cheese atop a serving of Barilla Plus linguini in an individual-serve pasta bowl.

SIMPLE EGGPLANT PARM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the eggplant halves cut-side up on a rimmed baking sheet. Using the tip of a knife, score the flesh of the eggplant, being careful not to cut all the way through. Rub them evenly with 2 tablespoons olive oil and season with the salt. Roast until tender, 15 to 20 minutes.
• Remove the eggplant from the oven and divide the marinara evenly over the halves. Sprinkle with the mozzarella. Mix together the breadcrumbs, Parmesan and remaining 2 tablespoons olive oil in a small bowl. Top the eggplant with the breadcrumb mixture and return to the oven until golden brown and bubbly, about 12 minutes. Sprinkle with the basil and pepper flakes.

LOW-FAT EGGPLANT PARMESAN (KOSHER-DAIRY)

Steps:

• Preheat over to 400°F.
• Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
• Peel eggplants, and cut crosswise into ~1/4"-thick slices.
• Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
• Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
• Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
• Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
• Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
• Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
• Place half of eggplant over sauce.
• Spoon 1/2 of remaining Tomato sauce over eggplant.
• Sprinkle half of mozzarella on top.
• Repeat with remaining eggplant, tomato sauce and mozzarella.
• Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
• Serve hot.
• Enjoy!

EGGPLANT PARMESAN LASAGNA (LOWER FAT)

Steps:

• Preheat oven to 450°.
• Coat a baking sheet with cooking spray.
• In a small bowl,combine 2 egg whites and egg, stirring with a whisk.
• Dredge eggplant slice in flour,dip in egg mixture,and dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour,egg mixture and breadcrumbs.
• Place slices in a single layer on the baking sheet.
• Coat tops of slices with cooking spray and bake 20 minutes, turning over after 10 minutes.
• Remove from baking sheet and cool.
• Reduce oven temperature to 375°.
• In a large bowl, combine 1 cup mozzarella cheese, 3 tablespoons parmesan, oregano, basil, ricotta, cottage cheese and remaining egg white and mix well.
• Coat a 9x13-inch baking dish with cooking spray.
• Spread 1/4 cup pasta sauce in the bottom of dish.
• Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices and 3/4 cup pasta sauce.
• Repeat layers, ending with noodles.
• Spread remaining pasta sauce on top and sprinkle with remaining mozzarella and parmesan cheeses.
• Cover and bake 15 minutes.
• Uncover and bake an additional 35 minutes, or until cheese melts.
• Let stand 5 minutes and serve.

HEALTHIER EGGPLANT PARMESAN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
• Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
• Bake in preheated oven until golden brown, about 35 minutes.