Eggplant Parmesan Bake

The recipe Eggplant Parmesan Bake is ready in about 1 hour and 5 minutes and is definitely a tremendous gluten free, lacto ovo vegetarian, and primal option for lovers of Mediterranean food. This recipe serves 1. One portion of this dish contains approximately 98g of protein, 90g of fat, and a total of 1573 calories. For $7.72 per serving, this recipe covers 76% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 9 would say it hit the spot. It works well as an expensive main course. Head to the store and pick up pepper, egg whites, sherry vinegar, and a few other things to make it today. It is brought to you by Skinny Chef. With a spoonacular score of 95%, this dish is amazing. Eggplant Ricottan And Parmesan Bake, Tomato Eggplant Zucchini Bake with Garlic and Parmesan, and Tomato Eggplant Zucchini Bake with Garlic and Parmesan are very similar to this recipe.

Servings: 1

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 28-oz can "no salt added" whole peeled tomatoes

2 egg whites

1 large Italian eggplants, (about 1 1/4 pound) stems removed

1 handful of fresh basil leaves, torn

2 clove of garlic, chopped

1 tablespoon olive oil

1/2 cup grated part-skim mozzarella

1/3 cup grated Parmesan or Pecorino Romano

1/4 teaspoon freshly ground pepper

1 15-ounce container low-fat ricotta

1/4 teaspoon salt

1 teaspoon sherry vinegar

Equipment:

immersion blender

food processor

paper towels

frying pan

whisk

bowl

oven

ramekin

aluminum foil

baking sheet

Cooking instruction summary:

Peel eggplant and slice length-wise into 1/8 inch thick pieces. Sprinkle both sides with salt and allow to rest on a paper towel while you prepare the sauce and filling.With an immersion blender or in a food processor, puréed tomatoes, garlic, onion, vinegar, and olive oil. Season with salt and pepper and set aside. In a medium bowl, whisk ricotta and egg whites together. Stir in Pecorino and season with salt and pepper.Preheat oven to 350° F. Dry eggplant slices with a dishtowel or paper towel to remove the bitter juices. In a large skillet, heat olive oil over medium heat. Sauté the slices on both sides, 4-5 minute per side until the eggplant is almost cooked through. Place on a paper towel to catch the excess oil.Spray 8 six-oz ramekins or foil cups with cooking spray. Line each ramekin with eggplant slices then add 1 tablespoon of the tomato sauce. Fill each ramekin almost to the top with the ricotta mixture. Cover with a few pieces of the torn basil, and top with additional tomato sauce. Sprinkle two tablespoons of the mozzarellaPlace the ramekins on a cookie sheet and bake for 35-40 minutes until the cheese begins to brown around the edges. Cool 1-2 minutes before serving.

 

Step by step:


1. Peel eggplant and slice length-wise into 1/8 inch thick pieces. Sprinkle both sides with salt and allow to rest on a paper towel while you prepare the sauce and filling.With an immersion blender or in a food processor, puréed tomatoes, garlic, onion, vinegar, and olive oil. Season with salt and pepper and set aside. In a medium bowl, whisk ricotta and egg whites together. Stir in Pecorino and season with salt and pepper.Preheat oven to 350° F. Dry eggplant slices with a dishtowel or paper towel to remove the bitter juices. In a large skillet, heat olive oil over medium heat. Sauté the slices on both sides, 4-5 minute per side until the eggplant is almost cooked through.

2. Place on a paper towel to catch the excess oil.Spray 8 six-oz ramekins or foil cups with cooking spray. Line each ramekin with eggplant slices then add 1 tablespoon of the tomato sauce. Fill each ramekin almost to the top with the ricotta mixture. Cover with a few pieces of the torn basil, and top with additional tomato sauce. Sprinkle two tablespoons of the mozzarella

3. Place the ramekins on a cookie sheet and bake for 35-40 minutes until the cheese begins to brown around the edges. Cool 1-2 minutes before serving.


Nutrition Information:

Quickview
1573k Calories
97g Protein
90g Total Fat
109g Carbs
100% Health Score
Limit These
Calories
1573k
79%

Fat
90g
139%

  Saturated Fat
49g
307%

Carbohydrates
109g
37%

  Sugar
57g
64%

Cholesterol
287mg
96%

Sodium
2845mg
124%

Get Enough Of These
Protein
97g
195%

Calcium
2015mg
202%

Phosphorus
1595mg
160%

Manganese
3mg
150%

Selenium
93µg
134%

Fiber
32g
130%

Potassium
4283mg
122%

Vitamin B2
2mg
119%

Vitamin C
87mg
106%

Copper
2mg
104%

Vitamin B6
2mg
100%

Vitamin E
14mg
95%

Vitamin A
4245IU
85%

Vitamin K
85µg
82%

Magnesium
321mg
80%

Iron
13mg
78%

Folate
290µg
73%

Vitamin B3
14mg
70%

Zinc
10mg
70%

Vitamin B1
0.91mg
61%

Vitamin B5
5mg
51%

Vitamin B12
2µg
39%

Vitamin D
1µg
8%

covered percent of daily need
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Related Videos:

Baked Eggplant Parmesan Recipe | Clean & Delicious

 

How to Make Baked Eggplant Parmesan

 

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Food Trivia

National Pigs-in-a-Blanket Day is celebrated on 24th April every year.

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A very very rich gentleman dies,leaving his fortune to his only living friends, a Doctor, a CEO, and a Lawyer. But being the eccentric he was, his will stipulated that each one must place their third of the money in his coffin before he is put in his final resting place. The funeral comes and goes. Over a year later the three friends are talking over lunch and the topic of the old man and his strange ways comes into the conversation. The Doctor finally says "I have to be honest, I didn't place ALL of the money into his coffin, I kept five million". Then the CEO states "Well, I have to admit that I too kept some of the cash. Ten million to be exact". The Lawyer glares at the two and says "I am ASHAMED of you two, I wrote a check for the FULL amount!"

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