Healthy Eggplant Parmesan
A Uncategorized recipe with canned tomatoes, garlic finely chopped, dried oregano. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
Drain juice from the tomatoes into a mixing bowl.
canned tomatoes(1 1/2 c) - 2
Chop the tomatoes and add to bowl.
canned tomatoes(1 1/2 c) - 3
Stir in garlic and herbs.
garlic finely chopped(4 cloves) - 4
Peel and thinly slice the eggplant into rounds.
medium eggplant(2) - 5
Spoon just enough of the tomato sauce to thinly coat the bottom of a 9 x 13-inch pan.
- 6
Arrange half of the eggplant over the sauce.
medium eggplant(2) - 7
Sprinkle half of the bread crumbs over the eggplant.
medium eggplant(2)dried bread crumbs(1/3 c) - 8
Spoon all of the Ricotta evenly on top.
part skim ricotta cheese(1 lb) - 9
Cover with half of the Mozzarella and half of the Parmesan cheese.
part skim ricotta cheese(1 lb)part skim mozzarella shredded(1/2 lb)grated parmesan cheese(1/4 c) - 10
Spoon half of the remaining tomato sauce over the cheeses.
part skim ricotta cheese(1 lb)grated parmesan cheese(1/4 c) - 11
Repeat the eggplant, bread crumbs, Mozzarella, Parmesan and tomato layers.
medium eggplant(2)dried bread crumbs(1/3 c)part skim mozzarella shredded(1/2 lb)grated parmesan cheese(1/4 c) - 12
Cover tightly with aluminum foil.
- 13
Bake at 350° for 1 hour or until eggplant is tender.
medium eggplant(2) - 14
Serve hot with Italian bread and a green salad.
dried bread crumbs(1/3 c)
Rate this recipe
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Healthy Eggplant Parmesan
A Uncategorized recipe with canned tomatoes, garlic finely chopped, dried oregano. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
14 steps- 1
Drain juice from the tomatoes into a mixing bowl.
canned tomatoes(1 1/2 c) - 2
Chop the tomatoes and add to bowl.
canned tomatoes(1 1/2 c) - 3
Stir in garlic and herbs.
garlic finely chopped(4 cloves) - 4
Peel and thinly slice the eggplant into rounds.
medium eggplant(2) - 5
Spoon just enough of the tomato sauce to thinly coat the bottom of a 9 x 13-inch pan.
- 6
Arrange half of the eggplant over the sauce.
medium eggplant(2) - 7
Sprinkle half of the bread crumbs over the eggplant.
medium eggplant(2)dried bread crumbs(1/3 c) - 8
Spoon all of the Ricotta evenly on top.
part skim ricotta cheese(1 lb) - 9
Cover with half of the Mozzarella and half of the Parmesan cheese.
part skim ricotta cheese(1 lb)part skim mozzarella shredded(1/2 lb)grated parmesan cheese(1/4 c) - 10
Spoon half of the remaining tomato sauce over the cheeses.
part skim ricotta cheese(1 lb)grated parmesan cheese(1/4 c) - 11
Repeat the eggplant, bread crumbs, Mozzarella, Parmesan and tomato layers.
medium eggplant(2)dried bread crumbs(1/3 c)part skim mozzarella shredded(1/2 lb)grated parmesan cheese(1/4 c) - 12
Cover tightly with aluminum foil.
- 13
Bake at 350° for 1 hour or until eggplant is tender.
medium eggplant(2) - 14
Serve hot with Italian bread and a green salad.
dried bread crumbs(1/3 c)
Rate this recipe
