Friday, April 22, 2016

EGGPLANT PARM ON THE LIGHTER SIDE

Welcome to Foodie Friday TLB friends!

Don't you just love it when you can lower the calories in a dish, and it still tastes delicious?
Today's dish is just that....


My family all loves Eggplant Parmesan. But it is quite calorie laden with cheese, and then there is the breading and frying. I just came across the most delicious "lighter version" of the traditional calorie laden recipes. The eggplant is not fried, it is baked, there is much less cheese and tomato sauce as well, making this dish much healthier. 

Synopsis of directions----recipe link is below:

Start the recipe by slicing the eggplant approximately 1/2" thick and brushing it with olive oil, also coat the pan with the oil too. In the video I watched, she used 2 tablespoons and so 
did I.  (The recipe calls for 1 tablespoon) Then bake the eggplant in a 450 degree oven, with racks in the upper, and lower thirds, until tender. Mine was finished in 20 minutes, but the recipe states 20-25 minutes.

While the eggplant is browning (you will have to flip it), in a medium saucepan whisk the 1/4 cup milk, flour and garlic. Gradually whisk in the remaining milk and 1/2 cup marinara sauce. Bring to a boil; reduce to simmer, and cook until pink sauce is thickened 2-3 minutes. This makes a bechamel like sauce. (A rich white sauce made with milk infused with herbs and other flavorings.)



Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with the pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella (which I did not use) and Parmesan. Bake on the upper rack until
browned and bubbling, 10-15 minutes.



The result is this juicy delicious Lighter Eggplant Parmesan-----






Many times when I have made a regular Eggplant Parm recipe, it would be greasy with oil floating on top. This recipe is just filled with the delicious light taste of tomato sauce and cheese...not oil!

I served this to my husband for dinner last evening, and he was very complimentary. He loves mozzarella cheese, so when I informed him of what the sauce was made of, he was favorably impressed. 

If you LOVE Eggplant Parmesan....give this delish recipe a try. You won't be disappointed!

For the complete recipe follow this link:
http://www.marthastewart.com/351777/lighter-eggplant-parmesan



Wishing you a wonderful weekend!

                           Kathleen

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