Good Eats

Recipe Makeover: Eggplant Parmesan

Say arrivederci to heavy, greasy Eggplant Parmesan.

Talk about a dish that could stand to lose a few calories!

Ingredients

  •  Eggplant: 
  • large eggs, lightly beaten 
  • 1 tablespoon water 
  • 2 cups whole-wheat panko (Japanese breadcrumbs) 
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese 
  • (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices 
  •  Cooking spray 
  • Filling:
  • 1/2 cup torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • (16-ounce) container part-skim ricotta cheese
  • large egg, lightly beaten
  • Remaining ingredients:
  • (24-ounce) jar premium pasta sauce
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese

Preparation

  • 1. Preheat oven to 375°.
  • 2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
  • 3. To make filling, combine basil and next 6 ingredients (through egg).
  • 4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

OLD WAY
1,053 calories per serving
30.4 grams saturated fat
1,965 milligrams sodium
Deep-fried eggplant
Breadcrumbs
4+ pounds cheese

LOW CALORIE WAY
318 calories per serving
8.2 grams saturated fat
655 milligrams sodium
Baked breaded eggplant
Whole-wheat panko
1 3/4 pounds cheese

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