Healthy Eggplant Parmesan

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Rating:

(1 vote) 5 1

A lower-fat version for those watching their weight.

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Ingredients

  • 4-5 large eggplant
  • 2-3 C. whole-wheat bread crumbs
  • 2-4 eggs beaten
  • olive oil
  • 3 C. shredded reduced-fat Mozzarella cheese
  • 1/2 C. grated reduced-fat Parmesan cheese
  • 1/2 C. grated reduced-fat Romano cheese
  • 1 lb. sliced fresh mushrooms
  • 1 lb turkey bacon
  • 1 large onion chopped
  • 1 tsp. coarse ground black pepper
  • 2 qts, pasta sauce
  • 3 Tbs. finely chopped garlic
  • 3/4 C. finely chopped fresh herbs (parsley, oregano, thyme; whatever you like)
  • extra virgin olive oil

Directions

Pre-heat oven to 350 degrees F. Cut turkey bacon into pieces and fry until crispy. Drain on paper towels. Sauté onions, garlic and mushrooms in olive oil. Drain and set aside. When both mixtures are drained, combine in a bowl and set aside. Wash eggplant and dry with clean cloth. Cut off thin slice at both ends and discard. Do not peel. Cut into 3 inch slices. Dip in egg and then in breadcrumbs. Brown in olive oil on both sides until light brown. Place on paper towels to drain off excess oil. Combine the three cheeses and herbs in a mixing bowl. Set aside. Mix pasta or pizza sauce with pepper. Put some of the sauce mixture into a baking pan lightly sprayed with cooking spray. Alternately layer breaded and browned eggplant, onion/mushroom/bacon/garlic mixture, cheese/herb mixture, and sauce in pan. Repeat until all ingredients are used up. Cover with heavy- duty foil. Bake at 350 degrees F for 1 hour. Let rest 15 minutes and then serve. Leftovers, if any, freeze well.

Reviews (1)

  • If you do not drain the eggplant first by sprinkling with salt and draining on paper towels it will be mushy. Also peeling it adds to the look and texture of an eggplant dish. And if you dip in egg and breadcrumbs thn put on tin foil and place in 400 degree oven (preheated) it will simulate frying and by healthier.

    Flag as inappropriate  |  March 23, 2008