Looking for a low calorie but high on taste eggplant parmesan recipe?

If you want flavorful, you need to use a recipe like soapqueens. The first one does not call for it. The second recipe calls for a dozen eggs? Wow, that's a lot of eggs, maybe three for a typical recipe. In the breading combine 1 cup SEASONED bread crumbs, 1/2 tsp salt, 1/2 tsp pepper and 1/2 cup parmesan cheese. To prepare it healthier, bake the pieces in the oven on a pan that's been sprayed with something like Pam's olive oil cooking spray. It's only the frying part that makes any parmigiana recipe fattening, by baking it you eliminate all the extra fat. Instead of the cheeses, just prepare her dish omitting that if you want true eggplant parmigiana. Layer in a dish, top with your sauce and sprinkle with parmesean cheese.Looking for a low calorie but high on taste eggplant parmesan recipe?
Eggplant Parmesan


INGREDIENTS:


2 egg whites


2 1/2 lbs eggplant, peeled and cut crosswise into 1/4';-thick slices


1/2 cup plain dried bread crumbs


Olive oil spray


1 cup tomatoes, chopped with their juice


1/4 cup chopped fresh basil or 1 tsp dried


1/2 tsp black pepper


1 cup shredded part-skim mozzarella cheese (about 4 oz)


1/4 cup grated Parmesan cheese


4 cloves garlic


1/2 cup onion, chopped


PREPARATION:


Preheat the oven to 400掳F. Line baking sheet with foil. Spray foil with nonstick cooking spray.





In a shallow dish, beat the egg whites and 2 tbsp of water until foamy. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant.Looking for a low calorie but high on taste eggplant parmesan recipe?
Eggplant:


3 eggs


2 tablespoons grated Parmesan


1 tablespoon water


1 teaspoon kosher salt


1/2 teaspoon dried oregano


1/8 teaspoon garlic powder


2 medium eggplants


Tomato Sauce:


1 tablespoon olive oil


2 tablespoons diced red onion


2 cloves garlic, chopped


1 (14-ounce) can no-sugar-added diced tomatoes


1 (8-ounce) can no-sugar-added tomato sauce


1/2 teaspoon dried basil


1/4 teaspoon garlic powder


1/2 teaspoon dried oregano


1/8 teaspoon kosher salt


1/8 teaspoon freshly ground black pepper





Cheese Filling:


15 ounces whole-milk ricotta cheese


8 ounces shredded mozzarella cheese


1/2 cup grated Parmesan


1/4 cup diced roasted red peppers


1 tablespoon chopped flat-leaf parsley


1 tablespoon chopped fresh oregano leaves


1 clove garlic, minced


1/4 teaspoon black pepper


1 large egg





Topping:


4 ounces shredded mozzarella cheese


1 tablespoon olive oil


1/2 teaspoon dry oregano





Garnish:


Leaves from 1 bunch of basil, torn into pieces





Equipment: 9 by 13-inch baking dish








Preheat oven to 400 degrees F.


Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.





Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.





Turn oven down to 350 degrees F.








Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.


Make the Cheese Filling: Mix all of the ingredients together in a bowl.





To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.








Nutrition Information


Nutritional Analysis per serving Calories 367


Fat 25 grams Saturated Fat 13 grams


Carbohydrates 14.6 grams Fiber 4.1
EGG PLANT PARMESAN





2-3 egg plants


1 doz. eggs


1 lg. can tomato sauce


1 (15 oz.) can tomato sauce


1 sm. can tomato paste


1 can grated Parmesan cheese (lg.)


1 can Crisco oil


1/2 lb. hamburger (for flavor)


Dash of milk





Saute hamburger in a large pot, drain some, but not all of the fat off. Add tomato sauce and paste, adding water to sauce from each can. Let come to a boil, then lower to simmer and continue cooking for 3-4 hours. Continue to add water to sauce as it evaporates. (Maintain levels).


Remove skin from the egg plants, cut plants to 1/2 to 1 inch thick. Beat as many eggs as needed adding milk to get a dip consistency. Dip egg plant into the egg mixture then roll them in bread crumbs.





Heat Crisco in large frying pan and fry egg plant until brown. Remove and place on paper towels to drain.





In an oblong dish place enough sauce to cover the bottom. Place slices of egg plant on top of sauce. Sprinkle with Parmesan cheese. Continue to layer. End with sauce. Cover with cheese. Bake at 325 degrees for 30 minutes. Serves with salad.





Yummy!!!!!!!!!!!!!!!
1 cup Italian-seasoned bread crumbs


1/2 cup egg substitute


1 medium eggplant, sliced into 6 (1/2-inch) rounds


1 tablespoon olive oil


1 small yellow onion, sliced


3 cloves garlic, crushed and then minced


1 teaspoon crushed red chili flakes


2 (15-ounce) cans crushed tomatoes


1 tablespoon tomato paste


1/2 teaspoon salt


1/4 teaspoon black pepper


1/2 cup chopped fresh basil leaves


1 cup shredded part-skim mozzarella


1/2 cup grated Parmesan





Preheat oven to 350 degrees F.


Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.





While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.





Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.