Eggplant Parmesan
🍽️ MENU TIP: This Lightened Up Eggplant Parmesan recipe is from week 9 of our Low Carb menu plans pack!
Ingredients for Lightened Up Eggplant Parmesan:
- eggplant
- kosher salt
- part-skim ricotta
- egg
- fresh parsley
- Romano cheese
- mozzarella cheese
- no added sugar marinara sauce
How to make Lightened Up Eggplant Parmesan:
Preheat oven to 450°F and lightly coat 2 sheet pans with olive oil spray.
Slice eggplant into 1/4-inch thick pieces and arrange on pans, allowing for slight overlaps, if necessary. Season with salt and bake 20 minutes, flipping slices halfway through, until golden brown.
In medium bowl, combine ricotta, egg, parsley, and 1/4 cup Romano cheese.
Reduce oven temperature to 400°F. Spread 1/2 cup sauce on bottom of 13×9-inch baking dish. Then layer 1/3 eggplant on bottom, 1/3 ricotta mixture, 3/4 cup mozzarella, and 3/4 cup sauce. Repeat layers two more times with 1/3 eggplant, 1/3 ricotta, 3/4 cup mozzarella, and sauce. Reserve mozzarella for final layer.
Finish by covering casserole with remaining sauce, mozzarella, and grated cheese.
Cover with foil and bake 40 minutes until cheese melts and casserole is bubbling. Remove foil and bake additional 10 minutes. Let stand 10 minutes before slicing.
Lightened Up Eggplant Parmesan
Ingredients
- 2 lb eggplant 1 large or 2 medium
- 1 tsp kosher salt
- 15 oz part-skim ricotta
- 1 large egg
- 1/4 cup fresh parsley chopped
- 1/2 cup Romano cheese + 2 tbsps grated
- 2 1/2 cups shredded mozzarella cheese
- 4 cups no added sugar marinara sauce divided
Instructions
- Preheat oven to 450°F and lightly coat 2 sheet pans with olive oil spray.
- Slice eggplant into 1/4-inch thick pieces and arrange on pans, allowing for slight overlaps, if necessary. Season with salt and bake 20 minutes, flipping slices halfway through, until golden brown.
- In medium bowl, combine ricotta, egg, parsley, and 1/4 cup Romano cheese.
- Reduce oven temperature to 400°F. Spread 1/2 cup sauce on bottom of 13x9-inch baking dish. Then layer 1/3 eggplant on bottom, 1/3 ricotta mixture, 3/4 cup mozzarella, and 3/4 cup sauce. Repeat layers two more times with 1/3 eggplant, 1/3 ricotta, 3/4 cup mozzarella, and sauce. Reserve mozzarella for final layer.
- Finish by covering casserole with remaining sauce, mozzarella, and grated cheese.
- Cover with foil and bake 40 minutes until cheese melts and casserole is bubbling. Remove foil and bake additional 10 minutes. Let stand 10 minutes before slicing.
Notes
Nutrition
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