Thursday, February 14, 2013

Lighter Eggplant Parmesan

I really like Eggplant, it's such a delicious vegetable.

Lighter Eggplant Parmesan

Luckily for me, my children and husband like it too, and one of our favorite meals is Eggplant Parmesan, but since I'm counting calories and trying to lose weight, I went in search of a lighter, healthier version, and that is where Skinny Taste came in.

I have mentioned her website before, it's one of my favorites and go to places when I need healthy, low calorie, low fat recipes that still taste as good as their counterparts.

This lighter version got a big thumbs up from the family.

Lighter Eggplant Parmesan
Lighter Eggplant Parmesan
Gina's Weight Watcher Recipes
Servings: 8 servings • Time: 60 minutes • Old Points: 6 pts • Points+: 8 pts
Calories: 265.3 • Fat: 12.4 g • Protein: 14.1 g • Carb: 35.4 g • Fiber: 4.4 g

1 large eggplant (2 lbs)
1 tbsp olive oil
12 oz fat free ricotta
1/4 cup + 2 tbsp Pecorino Romano
1/4 cup fresh parsley, chopped
1 medium egg
2 cups reduced fat mozzarella (I used Sargento)
3 cups homemade tomato sauce

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!

Lighter Eggplant Parmesan

Source: Skinny Taste

1 comment:

  1. Wow, that looks so good! I like Skinny Taste too. I've made a few recipes from there and they are really good.