Fresh Eggplant Parmesan Recipe

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


Submitted by blineberry

Makes 12 servings



lighter Eggplant parmesan from Michael Hastings..WS journal

Recipe Ingredients for Fresh Eggplant Parmesan

3 pounds Roma tomatoes (15-20)
3 pounds eggplant
1/2 small onion, minced
2 cloves garlic
2 tablespoons fresh basil leaves, chopped
1 1/2 cups grated Parmesan
8 ounces fresh Mozzarella, cubed
2 tablespoons olive oil
1 pinch of crushed red pepper flakes
1 salt
1 freshly ground black pepper

Recipe Directions for Fresh Eggplant Parmesan

  1. Heat broiler.

  2. grease large broiler or sheet pan with olive oil.

  3. Core tomatoes and cut in half lengthwise.

  4. place on pan, toss a bit to coat with oil, and sprinkle generously with salt and pepper.

  5. Broil until tomatoes slightly soften and skins begin to loosen, 10-12 minutes.

  6. Peel tomatoes; if large, coarsely chop them.

  7. Heat 2 tablespoons of oil in a pan over medium heat.

  8. Add onion and cook for 1 minute.

  9. Add garlic and cook for 30 seconds.

  10. Add tomatoes and red-pepper flakes; cook, mashing tomatoes with a spoon, until sauce is thick, 10-15 minutes.

  11. Stir in basil.

  12. Add salt to taste

  13. Meanwhile, peel eggplant if desired and slice into 1/2-inch slices.

  14. Arrange as many as will fit in a single layer on the same pan that was used for tomatoes.

  15. Toss, brush or spray with just enough oil to lightly coat.

  16. Sprinkle generously with salt and pepper. Broil until browned and soft about 12 minutes.

  17. Repeat with any remaining eggplant.

  18. Turn oven to the bake setting and set at 375 degrees.

  19. Spread a thin film of tomato sauce into a 9x13 inch or other large, shallow baking dish.

  20. Arrange a layer of eggplant slices over sauce.

  21. Sprinkle with some of both cheeses.

  22. Repeat layers until all ingredients are used.

  23. Finish with remaining sauce and, if desired, a sprinkle of more chopped basil.

  24. Bake about 20 minutes, until eggplant heats through, cheese melts, and excess liquid evaporates.

  25. Serve warm or at room temperature.

Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 264.4g
Amount Per Serving
Calories
181
Calories from Fat
91
% Daily Value*
Total Fat
10.1g
16%
Saturated Fat
4.9g
24%
Trans Fat
0.0g
Cholesterol
21mg
7%
Sodium
311mg
13%
Potassium
571mg
16%
Total Carbohydrates
12.6g
4%
Dietary Fiber
5.3g
21%
Sugars
6.0g
Protein
11.9g
Vitamin A 23% Vitamin C 29%
Calcium 30% 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 dietary fiber
  • High in phosphorus
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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