LIGHTER EGGPLANT PARMESAN
"This Italian restaurant standby turns virtuous with baked (instead of fried) eggplant and a healthier bechamel made from skim milk, which is then combined with some marinara sauce. Using less cheese also helps; here, the two cheeses are sprinkled only on top, rather than in each layer."
1 large Italian eggplant (2 pounds), sliced 1/2-inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup skim milk, divided use
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or store-bought marinara sauce, divided use
1/2 cup grated part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
Preheat oven to 450 degrees F.
With racks in upper and lower thirds. Arrange eggplant in a single layer on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper.
Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets from top to bottom and front to back half- way through.
Meanwhile, in a medium saucepan, whisk together 1/4 cup milk, the flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring 10 a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes.
Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with the milk sauce. Dollop with remaining 1/4 cup marinara sauce. Top evenly with mozzarella and Parmesan.
Bake on upper rack until cheese is browned and sauce is bubbling, 10 to 15 minutes. Serve immediately.
Makes 4 servings
Per serving: 229 calories, 9.3 g fat (3.3 g saturated fat), 11.9 g protein, 26.7 g carbohydrates, 8.9 g fiber
Used by permission to Recipelink.com from Clarkson Potter
Source: Everyday Food: Light from the Kitchens of Martha Stewart Living Magazine
"This Italian restaurant standby turns virtuous with baked (instead of fried) eggplant and a healthier bechamel made from skim milk, which is then combined with some marinara sauce. Using less cheese also helps; here, the two cheeses are sprinkled only on top, rather than in each layer."
1 large Italian eggplant (2 pounds), sliced 1/2-inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup skim milk, divided use
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or store-bought marinara sauce, divided use
1/2 cup grated part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
Preheat oven to 450 degrees F.
With racks in upper and lower thirds. Arrange eggplant in a single layer on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper.
Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets from top to bottom and front to back half- way through.
Meanwhile, in a medium saucepan, whisk together 1/4 cup milk, the flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring 10 a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes.
Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with the milk sauce. Dollop with remaining 1/4 cup marinara sauce. Top evenly with mozzarella and Parmesan.
Bake on upper rack until cheese is browned and sauce is bubbling, 10 to 15 minutes. Serve immediately.
Makes 4 servings
Per serving: 229 calories, 9.3 g fat (3.3 g saturated fat), 11.9 g protein, 26.7 g carbohydrates, 8.9 g fiber
Used by permission to Recipelink.com from Clarkson Potter
Source: Everyday Food: Light from the Kitchens of Martha Stewart Living Magazine
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!