Unfried Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 229.7
- Total Fat: 13.4 g
- Cholesterol: 43.7 mg
- Sodium: 454.0 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.3 g
- Protein: 13.1 g
View full nutritional breakdown of Unfried Eggplant Parmesan calories by ingredient
Introduction
I was skeptical that I would enjoy this unfried, unbreaded eggplant dish, but it's really really delicious! More of a casserole, really. The eggplant is roasted first to give it a nutty flavor, in lemon juice instead of oil for no added fat. I was skeptical that I would enjoy this unfried, unbreaded eggplant dish, but it's really really delicious! More of a casserole, really. The eggplant is roasted first to give it a nutty flavor, in lemon juice instead of oil for no added fat.Number of Servings: 4
Ingredients
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1 large eggplant, peeled and sliced into 1/2-inch slices
Juice of 1 lemon
salt & pepper
1 8-oz jar roasted red pepper pesto or other thick, somewhat creamy red pepper spread
crushed red pepper to taste (omit if red pepper spread is spicy)
1/3 c. shredded parmesan cheese
4 oz. shredded part-skim mozzarella
1 medium tomato, chopped fine or obliterated in a food processor
crushed basil or oregano, to taste
salt & pepper
nonstick cooking spray
Directions
1. Spray a baking sheet (or two if you have too many slices) with nonstick spray. Arrange eggplant slices in a single layer, and sprinkle with lemon juice, salt and pepper. Bake for 20 minutes at 400F, turning halfway through.
2. While eggplants are cooking, mix together tomato pulp, red pepper spread, and crushed red pepper in a bowl. Spread about 2 tbsp of mixture on the bottom of a cassarole dish or glass baking dish.
3. Layer roasted eggplant in casserole dish. Top with sauce, and both cheeses. Repeat until eggplant, sauce, and cheeses are gone, ending with cheese on the top. Sprinkle with basil or oregano.
4. Bake at 400F for 30 minutes or until cheese is brown and bubbly. Let casserole rest; sauce will literally be boiling. Serve hot.
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Makes 4 rather large servings. Great with pasta (or on top of pasta!) or as a meal in itself with salad and some crusty bread.
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Note: This dish doesn't really photograph well, but if you can get it to smile and say cheese (pun intended) better than I could, post a pic!
Number of Servings: 4
Recipe submitted by SparkPeople user SHEHEATHIE.
2. While eggplants are cooking, mix together tomato pulp, red pepper spread, and crushed red pepper in a bowl. Spread about 2 tbsp of mixture on the bottom of a cassarole dish or glass baking dish.
3. Layer roasted eggplant in casserole dish. Top with sauce, and both cheeses. Repeat until eggplant, sauce, and cheeses are gone, ending with cheese on the top. Sprinkle with basil or oregano.
4. Bake at 400F for 30 minutes or until cheese is brown and bubbly. Let casserole rest; sauce will literally be boiling. Serve hot.
~
Makes 4 rather large servings. Great with pasta (or on top of pasta!) or as a meal in itself with salad and some crusty bread.
~
Note: This dish doesn't really photograph well, but if you can get it to smile and say cheese (pun intended) better than I could, post a pic!
Number of Servings: 4
Recipe submitted by SparkPeople user SHEHEATHIE.
