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:
covered percent of daily need
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