Lighter Eggplant Parmesan
User Reviews
4.7
Lighter Eggplant Parmesan
Description
This Lighter Eggplant Parmesan recipe begins by preparing the sauce if not already made. Eggplant slices, about 1/4 inch thick, are seasoned with kosher salt and baked at 450°F on oiled baking sheets until golden and tender, turning halfway through cooking. Using the oven instead of frying reduces oil absorption while softening the eggplant.
The ricotta cheese mixture includes ricotta, egg, parsley, and grated Pecorino Romano cheese, providing creamy texture and binding. Assembly involves layering sauce, eggplant slices, ricotta mixture, and shredded mozzarella in thirds within a 9x12 baking dish, building layers topped with additional sauce and cheese to melt during baking.
The casserole is then baked covered and uncovered to melt cheese and meld flavors. This technique yields a cheesy, tender dish that highlights eggplant’s mild flavor without heaviness or frying oil. It is a lighter alternative to traditional fried eggplant Parmesan but retains the classic layered structure and rich tomato-cheese combination.
Ingredients
- 2 pounds eggplant (1 large or 2 medium)
- olive oil spray form
- 1 teaspoon kosher salt
- 12 ricotta cheese Polly-o is the only brand I use, part-skim, quantity in ounces
- 1/4 cup Pecorino Romano cheese 2 tbsp
- 1/4 cup parsley chopped, fresh
- 1 egg large
- 2-1/2 cups mozzarella cheese I used Sargento, part-skim
- 4 cups tomato sauce homemade or jarred marinara
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 2555 kcal
% Daily Value*
| Serving | 1/8th | |
| Calories | 255.5kcal | 13% |
| Carbohydrates | 18.5g | 6% |
| Protein | 20g | 40% |
| Fat | 12.5g | 19% |
| Saturated Fat | 6.5g | 33% |
| Cholesterol | 59.5mg | 20% |
| Sodium | 809mg | 34% |
| Fiber | 5g | 20% |
| Sugar | 9.5g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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