Eggplant Parmesan Bake Recipe

Looking for an easy Eggplant Parmesan Bake recipe? Learn how to make Eggplant Parmesan Bake using healthy ingredients.


Submitted by sami326

Makes 8 servings



osted on May 11, 2007 ⋅ Email This Post ⋅ Print This Post ⋅ Post a comment ⋅ Bookmark Post Eggplant Parmesan Bake Image and Recipe Copyright © 2003-2008 Jennifer Iserloh Baked in ramekins, these creamy mounds of eggplant unmold easily, a sure-fire hit for your next dinner party when you serve them on salad plates with extra sauce.

Recipe Ingredients for Eggplant Parmesan Bake

1 pound eggplants
28 oz tomatoes
1 clove of garlic, chopped
1 small onion, chopped
1 teaspoon vinegar
16 ounce low-fat ricotta
2 egg whites
1/2 cup grated Parmesan
1/2 cup almond breeze
1 cup fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Recipe Directions for Eggplant Parmesan Bake

  1. Peel eggplant and slice length-wise into 1/8 inch thick pieces. Sprinkle both sides with salt and allow to rest on a paper towel while you prepare the sauce and filling.

  2. With an immersion blender or in a food processor, purée tomatoes, garlic, onion, vinegar, and olive oil. Season with salt and pepper and set aside. In a medium bowl, whisk ricotta, egg whites, and milk together. Stir in Pecorino and season with salt and pepper.

  3. Preheat oven to 350° F. Dry eggplant slices with a dishtowel or paper towel to remove the bitter juices. In a large skillet, heat olive oil over medium heat. Sauté the slices on both sides, 4-5 minute per side until the eggplant is almost cooked through. Place on a paper towel to catch the excess oil.

  4. Spray 8 six-oz ramekins or foil cups with cooking spray. Line each ramekin with eggplant slices then add 1 tablespoon of the tomato sauce. Fill each ramekin almost to the top with the ricotta mixture. Cover with a few pieces of the torn basil, and top with additional tomato sauce.

  5. Place the ramekins on a cookie sheet and bake for 35-40 minutes until the timbales begin to brown around the edges. Cool 4-5 minutes on a wire rack. Heat the remaining tomato sauce for 3-4 minutes on low heat. Run a knife along the inside the ramekins or foil cups to loosen the eggplant. Turn the timbales out onto salad plates and serve the sauce tableside.

Categories

Cheese, Vegetables, Main Dish, Italian, Bake, Gluten-Free, Sugar-Free

Nutrition Facts
Serving Size 255.3g
Amount Per Serving
Calories
148
Calories from Fat
61
% Daily Value*
Total Fat
6.8g
10%
Saturated Fat
3.9g
19%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
342mg
14%
Potassium
494mg
14%
Total Carbohydrates
11.5g
4%
Dietary Fiber
3.4g
14%
Sugars
4.6g
Protein
11.4g
Vitamin A 26% Vitamin C 25%
Calcium 26% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  • High in phosphorus
  • High in selenium
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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