SIMPLE EGGPLANT PARM
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 9
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.
SKINNY EGGPLANT PARMESAN
You save a lot of calories when you bake the eggplant patties instead of frying in boil. I like to add some strips of sweet red pepper while sauteing the mushrooms for a pop of color.-Mary Bannister, Albion, New York
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture. Place on a baking sheet coated with cooking spray. Bake at 350° until tender, 30-40 minutes., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in basil and remaining Italian seasoning., Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce. Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese., Bake, uncovered, at 350° until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 342 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 560mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 10g fiber), Protein 20g protein. Diabetic Exchanges
ONE SHEET CRISPY EGGPLANT PARM
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
- Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
- Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
- Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.
LIGHTER EGGPLANT PARMESAN
This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.
Provided by Gina
Categories Dinner
Time 1h30m
Number Of Ingredients 9
Steps:
- Start by making the sauce if you don't have any already made.
- Preheat oven to 450°F. Spray 2 sheet pans with oil.
- While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
- Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
- Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
- Heat the oven to 400F.
- Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
- Remove foil and bake an additional 10 minutes.
- Take it out of the oven and let it sit about 10 minutes before cutting.
Nutrition Facts : ServingSize 1 /8th, Calories 255.5 kcal, Carbohydrate 18.5 g, Protein 20 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 59.5 mg, Sodium 809 mg, Fiber 5 g, Sugar 9.5 g
EGGPLANT PARM ONE-POT PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 serving
Number Of Ingredients 15
Steps:
- Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
- Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
- Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
- Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.
SKINNY EGGPLANT PARM FOR ONE
I found this recipe on Joy Bauer's blog at MSNBC and this is both yummy and not so guilt-ridden. It's also super easy. You just need to roast the eggplant slices a bit in the oven and the rest can be nuked in an instant.
Provided by Mirj2338
Categories Lunch/Snacks
Time 31m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Lightly coat baking sheet with spray oil.
- Cut off the ends of the eggplant and slice into 3/4-inch thick slices.
- Arrange the slices in a single layer on the prepared baking sheet.
- Mist tops of eggplant slices with cooking spray and lightly sprinkle with salt and pepper.
- Roast in oven for 20 minutes.
- Using a spatula, flip slices over and roast for an additional 10 to 15 minutes or until eggplant is soft and browned.
- In a deep microwave-safe soup bowl, layer half of the eggplant slices.
- Top with half of the marinara sauce.
- Layer the remaining eggplant slices and top with the remaining marinara sauce.
- Evenly sprinkle with cheese and top with oregano and red pepper flakes to taste.
- Microwave, covered, for 1 minute or until cheese is melted.
- (If you aren't enjoying this dish right away, layer the ingredients, then cover the bowl and store in refrigerator. Microwave for 2 to 3 minutes to reheat and melt the cheese just before serving.).
Nutrition Facts : Calories 414.3, Fat 14.5, SaturatedFat 6.5, Cholesterol 36.3, Sodium 1263.8, Carbohydrate 53.9, Fiber 19.4, Sugar 30.2, Protein 22.9
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