Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 6 spray(s) Cooking spray; 2 pound(s) Uncooked eggplant medium thickness, cut in 1/2-in-thick slices; 2.75 tsp Table salt divided; 1 tsp Fresh thyme chopped; 0.25 tsp Black pepper freshly ground; 2 tsp Extra virgin olive oil; 2 large Shallot finely chopped; 1 pinch(es) Crushed red pepper flakes; 28 oz Canned tomatoes whole plum variety; 0.75 cup(s) Part skim ricotta cheese; 0.25 cup(s) Fresh basil fresh, chopped; 6 Tbsp Grated Parmigiano-Reggiano divided; 2 Tbsp Panko breadcrumbs; 0.5 cup(s), shredded Part skim mozzarella cheese divided

Instructions

Prep:25minCook:50min

This version of the Italian favorite hits all the right cheesy, saucy notes for just a fraction of the calories and fat. Cooking the tomato sauce with shallots and crushed red pepper flakes assures a well-seasoned casserole, and the herb and panko finish keeps the cheesy topping on the lighter side. Eggplant can be bitter, so if time permits, salt the slices on both sides prior to roasting, place them in a colander, and allow to drain a bit of their juices. Rinse and pat dry well before you spray and season the slices for roasting. Then continue as directed. Pair this hearty dish with a bright spinach salad or a classic vegetarian antipasto platter.

Updated at: Sat, 23 Nov 2024 10:33:49 GMT