Eggplant Parmesan II Recipe. Eggplant Parmesan Recipe. Eggplant Parmesan Recipe : Directions For the Roasted Red Pepper Tomato Sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. To dry out the bread crumbs: Preheat the oven to 300 degree F. Evenly spread the bread crumbs on a large baking sheet and place in the oven. Raise the temperature of the oven up to 400 degrees F. Place the bread crumbs into a large shallow bowl. Season each eggplant slice on both sides with salt and pepper. Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F.
Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Lighter Eggplant Parmesan. This is one of my favorite ways to eat eggplant. Traditionally eggplant parmesan is breaded and fried before baking. I made this lighter by roasting the eggplant in the oven instead, using reduced fat mozzarella and fat free ricotta which reduces the fat and calories significantly. Always use a good parmesan or romano cheese like Locatelli or Reggiano any time a recipe calls for grated cheese for the best results.
Lighter Eggplant ParmesanGina's Weight Watcher RecipesServings: 8 servings • Time: 60 minutes • Old Points: 6 pts • Points+: 8 pts Calories: 265.3 • Fat: 12.4 g • Protein: 14.1 g • Carb: 35.4 g • Fiber: 4.4 g 1 large eggplant (2 lbs)1 tbsp olive oil12 oz fat free ricotta1/4 cup + 2 tbsp Pecorino Romano1/4 cup fresh parsley, chopped1 medium egg2 cups reduced fat mozzarella (I used Sargento)3 cups homemade tomato saucesalt Start by making the sauce if you don't have any already made.
While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Preheat oven to 450°. Skinnytaste.