Do you love Italian food, but not all the calories that come with it? This eggplant Parmesan recipe is lower-calorie, lower-fat, and much quicker to make. You still get all the delicious ingredients like eggplant, tomato sauce, mozzarella, Parmesan, and breadcrumbs, but in a healthier version. Here’s how to make it.
Ingredients:
- 2 1-pound eggplants
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 3/4 cup part-skim mozzarella cheese
- 1/4 cup panko breadcrumbs
- 3 tablespoons Parmesan cheese, shredded
Instructions:
- Preheat broiler to high and line a sheet pan with foil.
- Cut each eggplant in half lengthwise and with a scoring knife, score the flesh side of each eggplant half in a cross-hatch pattern. Try not to cut through the skin.
- Put the eggplant halves on a microwave-safe plate and cover with damp paper towels. Microwave on high until eggplant is tender when pierced with a knife, about 8 minutes.
- Put eggplant halves, flesh side up, on a prepared pan and brush them evenly with oil and sprinkle with salt and pepper. Broil for about 3 minutes, until lightly browned.
- Remove the pan from the oven and spread 1/4 cup marinara sauce over each eggplant half and sprinkle them with 3 tablespoons of mozzarella.
- Combine panko and Parmesan in a small bowl. Sprinkle the mixture over the mozzarella.
- Broil until mozzarella melts and breadcrumbs are lightly browned, 1-2 minutes.
