Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted eggplant parmesan healthy version. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Roasted eggplant Parmesan healthy version is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Roasted eggplant Parmesan healthy version is something which I have loved my whole life. They are fine and they look fantastic.
Eggplant slices are dipped in egg whites and whole wheat bread crumbs, then baked instead of fried, creating a healthier version of the traditional dish. Great recipe for Roasted eggplant Parmesan healthy version. Me and my husband love the eggplant Parmesan dish minus the calories. So we decided to make some light version of this dish and viola.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook roasted eggplant parmesan healthy version using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted eggplant Parmesan healthy version:
- Make ready 2 large eggplant
- Prepare 1 jar Marinara sauce
- Get Oil
- Prepare Salt
- Take Pepper
- Make ready 3-4 cloves garlic, peeled and minced
- Make ready 1 tbsp all purpose flour
- Prepare Water
- Prepare Shredded Mozarella
- Make ready Grated Parmesan
Chop the ends of egg plant and discard the ends. Cut the remaining egg plants in slices. Mix water and all purpose flour in a sauce pan and whisk well.. This lighter take on eggplant parmesan maintains all the flavors of the classic dish but is baked instead of fried.
Instructions to make Roasted eggplant Parmesan healthy version:
- Preheat the oven for 400 F. Chop the ends of egg plant and discard the ends. Cut the remaining egg plants in slices. Brush with oil and season with salt and pepper and cook at 400 F for 15mins on a baking pan.
- Mix water and all purpose flour in a sauce pan and whisk well.
- Turn on the the flame and whisk the sauce well without any clumps, add 1/2 jar of Marinara sauce to it and garlic and keep mixing it until thickened. Once it's thickened, turn off the stove
- Take a deep oven dish, coat the bottom of the dish with small amount of Marinara sauce. Arrange the roasted eggplant, then top with sauce prepared and then bottled Marinara sauce. Stack other layer same way as mentioned
- Top it with Mozarella and Parmesan. Bake at 400F for another 10mins till you see the bubbling. Remove from the oven and let it cool for a bit and Enjoy
Mix water and all purpose flour in a sauce pan and whisk well.. This lighter take on eggplant parmesan maintains all the flavors of the classic dish but is baked instead of fried. It's been on my recipe "to-do" list to make a healthier baked version of eggplant parmesan ever since I made the baked chicken parmesan earlier last year. Since it's eggplant season I decided to give baked eggplant parmesan a shot. I'm so happy to report that the experiment was a success!
So that is going to wrap this up for this special food roasted eggplant parmesan healthy version recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
