Skinny Eggplant Parmesan

Name: Skinny Eggplant Parmesan
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 108 milliliters dry bread crumbs; 1 large eggplant, peeled and cut into 1/2-inch slices; 123 milliliters fat-free milk; 8 fresh basil leaves, thinly sliced; 8 fresh basil leaves, thinly sliced; 227 grams sliced fresh mushrooms; 227 grams sliced fresh mushrooms; 2 garlic cloves, minced; 2 teaspoons Italian seasoning, divided; 680 grams jar marinara sauce; 2 teaspoons olive oil; 25 grams shredded Parmesan cheese; 84 grams shredded part-skim mozzarella cheese; 186 milliliters part-skim ricotta cheese; 160 grams chopped sweet onion; 59 milliliters dry red wine or vegetable broth

The recipe Skinny Eggplant Parmesan can be made in around 1 hour and 15 minutes. This recipe serves 4. One portion of this dish contains about 23g of protein, 13g of fat, and a total of 377 calories. It is a reasonably priced recipe for fans of Mediterranean food. If you have seasoning, eggplant, part-skim ricotta cheese, and a few other ingredients on hand, you can make it. It works well as a main course.

Instructions

Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture.

Ingredients you will need

Italian Seasoning

Breadcrumbs

Eggplant

Bread

Milk

Dip

Equipment you will use

Bowl

Place on a baking sheet coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Bake at 350° for 30-40 minutes or until tender.

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Oven

Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender.

Ingredients you will need

Mushrooms

Onion

Cooking Oil

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Frying Pan

Add garlic; cook 1 minute longer.

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Garlic

Remove from the heat. Stir in basil and remaining Italian seasoning.

Ingredients you will need

Italian Seasoning

Basil

Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce.

Ingredients you will need

Marinara Sauce

Cooking Spray

Spread

Wine

Equipment you will use

Baking Pan

Bowl

Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese.

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Mozzarella

Parmesan

Ricotta Cheese

Eggplant

Mushrooms

Sauce

Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Let stand for 10 minutes before cutting.

Equipment

Ingredients

Servings:

108milliliters

dry bread crumbs 1large

eggplant, peeled and cut into 1/2-inch slices 123milliliters

fat-free milk 8

fresh basil leaves, thinly sliced 8

fresh basil leaves, thinly sliced 227grams

sliced fresh mushrooms 227grams

sliced fresh mushrooms 2

garlic cloves, minced 2teaspoons

Italian seasoning, divided 680grams

jar marinara sauce 2teaspoons

olive oil 25grams

shredded Parmesan cheese 84grams

shredded part-skim mozzarella cheese 186milliliters

part-skim ricotta cheese 160grams

chopped sweet onion 59milliliters

dry red wine or vegetable broth

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Eggplant Parmigiana. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Ricasoli Castello di Brolio Chianti Classico. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 46 dollars per bottle.

Ricasoli Castello di Brolio Chianti Classico

Dark ruby color, with lots of chocolate, berry and vanilla aromas, this is full-bodied and velvety, with lots of fruit and a long, succulent finish. A beauty from a great vintage.