Don't miss another issue…      Subscribe

Broiled Eggplant Parmesan

 
Broiled Eggplant Parmesan
367

Cheesy, oozy and juicy casserole. A delicious way to use up the eggplant without putting too many calories on you.

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

1 teaspoon olive oil
1 ½ cups onions
minced
2 cloves garlic
minced
6 medium tomatoes
unpeeled, quartered
1 teaspoon oregano
or 1 tablespoon fresh
¾ cup bread crumbs
teaspoon black pepper
*
1 x bay leaves
*
¼ teaspoon salt
1 ½ pounds eggplant
unpeeled, cut into 12 slices
2 large egg whites
slightly beaten, or 1 large egg
6 ounces mozzarella cheese
shredded
½ cup Parmesan cheese
grated

Directions

In a large nonstick skillet, add oil and place over medium-high heat until hot.

Add onions and garlic; saute; 5 minutes or until tender.

Add tomatoes, oregano and bay leaf. Stir well.

In a large nonstick skillet, add oil and place over medium-high heat until hot.
Add tomatoes, oregano and bay leaf.

Cover and cook about 25 minutes or until tomatoes are tender, stirring occasionally. You may need to reduce the heat to medium or medium-low half way through the simmering.

Stir until well mixed.

Season with salt and black pepper to taste.

Remove from heat.

Discard bay leaf.

Put tomato mixture in processor or blender.

Process until smooth.

While the tomato sauce is cooking, dip eggplant slices in egg whites, dredge in breadcrumbs.

Place on rack of a broiler pan coated with cooking spray; broil 4 inches from heat about 3 minutes on each side.

Return to the oven and continue broiling for another 3 to 5 minutes.

Spread a thin layer of tomato sauce over the bottom of a 11 x 7 x 2 inch baking dish or a square dish.

Time to assemble. Spread a thin layer of tomato sauce over the bottom of a 11 x 7 x 2 inch baking dish or a square dish.
Arrange eggplant slices on tomato mixture.

Arrange eggplant slices on tomato mixture, spoon another layer of tomato sauce, then sprinkle some mozzarella cheese and parmesan cheese.

Spoon another layer of tomato sauce.
Lay another layer of eggplant slices, tomato sauce and two cheeses, repeat until all the ingredients have been used up.

Lay another layer of eggplant slices, tomato sauce and two cheeses, repeat until all the ingredients have been used up.

You will have 3 layers in total.

Bake at 400℉ (200℃) degrees for 10 minutes.

Lower the oven temperature to 350℉ (180℃) F, continue to bake for another 25 to 30 minutes, until bubbly and the cheese melts and becomes very brown.

Remove from the oven and cool for a few minutes.

Delicious.

Serve warm.

 

* not incl. in nutrient facts

Reviews

over 5 years

Absolutely indulged! Not a big fan of eggplant, but this recipe reversed me. It was cheesy, oozy, tender and juicy; it was so tasty and I couldn't stop eating it. Also it was so light, so I didn't feel heavy and stuffed after I ate at least 3 servings :) If you love eggplant or just happen to have a few on hand, give this recipe a try and you will feel good about it.

Add review

 

 

Comments

Nutrition Facts

Serving Size 512g (18.1 oz)
Amount per Serving
Calories 36333% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 790mg 33%
Total Carbohydrate 14g 14%
Dietary Fiber 10g 41%
Sugars g
Protein 48g
Vitamin A 37% Vitamin C 55%
Calcium 57% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed