HEALTHY EGGPLANT PARMESAN
Steps:
- 1. Preheat oven to 425°F Spray two cookie sheets with non-stick spray. 2. In one bowl, beat the egg(s) until well incorporated. In another bowl, put your parmesan cheese along with any Italian seasonings you like, and salt and pepper. 3. Slice eggplants into 1/2 inch slices. Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet. 4. Cook at 425 for 20 minutes, turning the eggplant slices half way through. 5. Meanwhile, brown the veggie crumbles. 6. Lower the oven temperature to 350°F once the eggplant slices have finished cooking. 7. Spray a 9x13 pan with cooking spray. Put a small amount of spaghetti sauce on the bottom, then layer half the eggplant slices on the bottom. 8. Top the first layer of slices with half (or a little less) of remaining tomato sauce, then spread the ricotta evenly over the tomato sauce. 9. Spread the veggie crumbles evenly over the ricotta. 10. Use the remaining eggplant slices to layer over the veggie crumbles. Cover with remaining tomato sauce, then the mozzarella cheese. 11. Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy! For the Sauce: I generally make my own sauce for this. I sauté a lot of onions, celery, and mushrooms along with garlic in some olive oil. Then I add a can or 2 of plain tomato sauce (Hunt's) and some Splenda and, when I've got some open already, a little red wine. A little bit of Parmesan cheese in the sauce is also good. I season with oregano. The sauce should turn out slightly or mildly sweet. It takes a little more time but it is much better than the jars of marinara sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love