Healthy Eggplant Parmesan Recipe
While classic eggplant parmesan is delicious, it isn’t usually healthy. This version uses grilled eggplant and just a few other ingredients. This is a great meal to impress your date (in my case my husband)! PB has been working really hard lately and after indulging me with a weekend in RI all about me, I wanted to treat him to a fun meal that was still healthy. While we were eating this we both kept saying we just couldn’t put our forks down. I think he liked it
Get the taste of eggplant parmesan without the tight pants. With this healthy eggplant parmesan, your taste buds and your waist will be happy!
Healthy Eggplant Parmesan
Serves 4-6, depending on what you serve it with
2 large eggplant, peeled and sliced thin
up to 1/2 cup light olive oil
1 large can san marzano crushed tomatoes
2 tbs freshly grated parmigiano reggiano
3/4- 1 cup shredded mozzarella
kosher salt to taste
1. Lightly salt the eggplant and layer it between paper towels. Lay something heavy over the eggplant. After it has been resting for about 20 minutes heat up a grill pan or your grill. When the pan is hot brush each piece of eggplant with the oil and place on the grill. Flip after 4 minutes and remove when grilled well. Repeat until all of the eggplant has been grilled.
2. Preheat the oven to 400 degrees. Spoon some of the crushed tomatoes in a 9 x 13 inch casserole dish. Add a layer of eggplant, a layer of fresh mozzarella, and a bit of freshly grated parmigiano reggiano. Repeat until all of the eggplant has been used. Add some extra parmigiano reggiano to the top layer and bake for 20 minutes or until the cheese is melted and bubbly. Enjoy alone or over pasta with sauce.
Tomorrow three very fun bloggers will be in town (hint 1, hint 2, hint 3)! We are planning an informal Philly reader meet up on Friday at 3 PM at Phileo Yogurt. Visit this post for the details!