Parmigiana or eggplant parmesan is one of the classic dishes of Southern Italy. It is a casserole dish made with fried slices of eggplant layered with tomato sauce and cheese, then baked. The original recipe would either have the eggplant slices fried directly in oil or battered first before frying. This process makes the eggplant slices absorb too much oil. Today, we are giving you a lighter eggplant parmesan recipe. Instead of frying, the thin slices of eggplant are lightly brushed with olive oil, seasoned, and then baked until golden brown and tender. The use of fat-free milk for the sauce and part-skim mozzarella for the topping lessens the amount of fat in the dish as well. This eggplant parmesan is lighter, easier to make, yet just as delicious as the original.
Ingredients:
This recipe takes about 45 minutes to make. Serves 4.
• 1 large (about 2 pounds) eggplant, cut into ½-inch thick slices
• 2 tbsp olive oil
• 1 tsp coarse salt
• ½ tsp ground pepper
• ½ cup of marinara sauce
• ½ cup of grated part-skim mozzarella
• ⅓ cup of grated Parmesan
Pink Sauce:
• 1 cup of fat-free milk
• 3 tbsp all-purpose flour
• 2 garlic cloves, minced
• ½ cup of marinara sauce
Instructions:
Preheat the oven to 450°F.
Lightly grease 2 baking sheets with olive oil.
Lightly brush both sides of the eggplant slices with olive oil and arrange them on the baking sheets.
Sprinkle salt and pepper on the eggplant slices.
Bake the eggplant for 20 to 25 minutes or until golden brown and tender.
Flip the eggplant slices and rotate the baking sheets halfway through the cooking time.
Meanwhile, prepare the sauce.
In a saucepan, whisk together 1/4 cup of milk, all-purpose flour, and garlic until you get a lump-free mixture.
Gradually whisk in the remaining milk and 1/2 cup of marinara sauce.
Boil the mixture over medium-high heat while stirring constantly.
Once the sauce boils, reduce the heat to low and continue stirring for 2 to 3 minutes or until the sauce has thickened.
To assemble the dish, spread 1/4 cup of marinara sauce in a shallow baking dish.
Alternate layers of baked eggplant slices and pink sauce.
Spoon the remaining marinara sauce on top of each eggplant slice.
Sprinkle mozzarella and parmesan on top.
Bake in the oven at 450°F for 10 to 15 minutes.
Cool for a few minutes before serving.
Ideas And Tips:
Aside from eggplant, you can use zucchini or artichoke.
images – https://www.youtube.com/watch?v=SzqCLBYkn2E
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