Best Eggplant Parmesan Light Recipes

LIGHT (BAKED NOT FRIED) EGGPLANT PARMESAN

Steps:

• 1. To the one can of San Marzano tomatoes, add olive oil, oregano, and salt to taste. If your can of tomatoes is whole or chopped use a blender, or food processor to make into a smooth sauce. Set aside. You do not cook this - trust me it gives the parmesan a FRESH tomato taste!
• 2. Fill one dish with seasoned bread crumbs; fill another one with the eggs and water beaten.
• 3. Start to cut your eggplant. I do not peel mine as we like the flavor of the skin of the Japanese eggplant, if using the Italian style eggplant you may want to peel. (Japanese eggplant is banana-shaped - Italian style is more bulb-shaped). Slice eggplant into 4-inch sections.
• 4. Turn on its side so the round part is facing down and then cut in 1/2 inch slices - you now have a sort of rectangle piece of eggplant NOT a round slice. I do this because it makes it easier to layer.
• 5. Spray 2 cookie sheets with cooking spray.
• 6. Place eggplant in egg wash.
• 7. Then into bread crumbs; shake off excess.
• 8. Fill one tray.
• 9. Spray the battered eggplant with cooking spray.
• 10. Place into pre heated 450F oven on the bottom rack. Repeat for tray two rotate bottom tray to the top. If you have not finished slicing eggplant you can do this while you are waiting for the top rack to finish cooking. No more than 10 mins for each sheet.
• 11. In a 13 x 9 glass baking dish, lightly coat the bottom with the tomato sauce.
• 12. Start by adding a layer of eggplant.
• 13. Next add a layer of Parmesan cheese, mozzarella cheese, and a bit of salt if you think it needs it.
• 14. Repeat starting with the tomato again, but layer the eggplant going in the opposite direction as the layer before. If you are doing this while the eggplant is cooking in the oven you will save a ton of time! Also keep in mind I do not put a ton of cheese in the layers as we are trying to keep this full flavor - lower calories!
• 15. Once ALL the eggplant is in the dish cover with the remaing tomato sauce and a generous helping of the Parmesan and mozzarella cheese.
• 16. Put in the 450F oven for about 15-20 minutes or until the cheese is brown.
• 17. With the leftovers, I portion out into single servings and place in small freezer bags - grab and go for lunches!

EGGPLANT PARMESAN LIGHT

Steps:

• Slice eggplant into 1/4 inch rounds, discarding stem.
• Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
• Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
• Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
• Repeat layers twice more: sauce, eggplant, cheese.
• Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
• Cover and refrigerate until ready to cook, or cook immediately.
• Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).

COOKING LIGHT EGGPLANT PARMESAN

Steps:

• 1. Toss eggplant with kosher salt in two batches, then place in a large colander set over a bowl. Let sit until the eggplant releases about 2 TBS liquid, 30-40 mins. Press firmly on each slice bet triple thickness paper towels to remove as much liquid as possible, and wipe off excess salt. 2. Adjust the oven racks to the middle positions and heat to 475 degrees. Combine bread crumbs and oil in a 12-in nonstick skillet and toast over medium heat, stirring often, until golden, about 10 mins. Spread the bread crumbs into a shallow dish and let cool slightly; stir in the 1/2 cup Parmesan. Combine flour, garlic powder, and 1/2 tsp pepper together into a second dish In a third dish, whisk the egg whites and water together. 3. Line 2 rimmed baking sheets with foil and coat with vegetable oil spray. Season the eggplant with pepper. Lightly dredge one side of each eggplant slice in the seasoned flour, shaking off the excess. Dip the floured side of the egglant into the egg whites, and then coat the same side with the bread crumbs. Press on the crumbs to make sure they adhere. Lay the eggplant,breaded side up, on the baking sheets in a single layer. 4. Lightlyspray the top of the eggplant slices with vegetable oil spray. Bake until the top of the eggplant slices are crisp and golden, about 30 mins,rotating and switching the baking sheets halfway through baking. 5. Spread 1 cup of the tomato sauce in the bottom of a 13x9 baking dish. Layer in half of the eggplant slices, breaded side up, overlapping the slices to fit.Distribute 1/2 cup of the sauce over the eggplant; sprinkle with half of the mozzarella. Layer in the remaining eggplant, breaded side up, and dot with 1 cup of sauce, leaving the majority of the eggplant exposed so it will remain crisp; sprinkle with the remaining mozzarella. Bake until bubbling and cheese is browned, abt 10 mins. Cool for 5 mins, then sprinkle with the basil and serve.remaining sauce and extra Parmesan on side.