Stove Top Low Fat Simple Eggplant Can Be Parmesan Food

EASY STOVETOP EGGPLANT PARMESAN

Steps:

• Remove the top of the eggplant with the leaves. Cut into rounds about ½ inch or less (1.25 cm) so that there are 8 pieces after discarding the rounded end.
• (Optional Step) Sprinkle salt on both sides and allow to drain on a paper towel for an hour. This will remove some moisture and any potential bitterness. Rinse and dry.
• Beat the eggs in a shallow dish. Arrange the bread crumbs and flour on flat dishes.
• Add enough olive oil into a skillet so that there is about ¼ inch (.6 cm) covering the bottom and add it to the stove over medium heat.
• After the oil is heated begin preparing the eggplant to be fried. Dredge both sides of an eggplant round in the flour, then dip into the egg mixture and coat with the bread crumbs.
• Add as many rounds as comfortably fit into the skillet, allowing the oil to cook all sides and so that you can easily turn them over. Add additional olive oil as needed.
• Cook until golden brown on both sides (about 2 minutes each). Set them aside to drain on a paper towel.
• Once all of the eggplants rounds are cooked, addl ½ of the tomato sauce to the bottom of a clean skillet.
• Place 4 larger rounds in the pan and sprinkle with ½ of the cheese.
• Stack the smaller rounds on top and cover with the rest of the tomato sauce. Top with the rest of the cheese.
• Cover and cook over medium-low heat for 20-25 minutes. The eggplant should be soft and the cheese melted. Remove from heat and allow to sit uncovered for 5 minutes.
• Plate and garnish with fresh basil leaves.

LIGHTER EGGPLANT PARMESAN

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.

QUICK EGGPLANT PARMESAN

Steps:

• In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
• Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
• While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
• Top eggplant with sauce and Parmesan cheese and serve.

STOVE TOP LOW FAT SIMPLE EGGPLANT (CAN BE PARMESAN)

Steps:

• heat olive oil in frying pan, on medium high. peel and cube large eggplant. place all cubes in frying pan, and stir to distribute oil for cooking, add about a half cup of water, to help cook faster. stir after about 10 minutes. leave the top of the lid off, so the water can evaporate over time. leave the eggplant on until cooked completely. then add whole can of diced tomatoes, can of sliced mushrooms, garlic, oregano, and salt if desired. all quantities are based on preference. cook until desired tenderness of eggplant. put in bowl. add thinly shake and bake or similar italian bread crumbs if desired.

MINI EGGPLANT PARMESAN

Steps:

• For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
• For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
• Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
• Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.

QUICK STOVE TOP EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Salt both sides of the eggplant slices and set aside for 20 minutes.
• Wash off the salt and pat dry.
• Heat the olive oil and saute the slices till slightly soft and lightly browned.
• Add more oil during cooking, if needed.
• Top each slice with ricotta cheese.
• Spoon about 3 tablespoons of sauce over the slices and top with the mozzarella cheese.
• Add a little more sauce to the top and sprinkle with Parmesan cheese.
• Cover the pan, turn down the heat to low and allow to cook for 10 minutes.

REDUCED-FAT EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 400 degrees F.
• Spray baking sheet with cooking spray.
• Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
• Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
• Bake at 400 degrees F. for 20 minutes, or until tender.
• In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
• Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
• Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
• Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).
• Sprinkle with parmesan cheese and serve.