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

Eating an early dinner, or just skipping it altogether, may increase the amount of fat a person burns at night, a study found.

Food Joke

Surprise, surprise Rabbi Landau has always been secretly sad that he`s never been able to eat pork. So one day, he flies to a remote tropical Island and books into a hotel. “No one will find me here,” he said to himself. On the first evening, he goes to the best restaurant and orders the ‘roast pork special’. While he’s waiting, he hears someone call his name. Rabbi Landau looks up and sees one of his congregants walking towards his table. What unbelievably bad luck – the same time to visit the same restaurant on the same island! Just at that moment, the waiter puts on his table a whole roasted pig with an apple in its mouth and says, “Your special, sir.” Rabbi Landau looks up sheepishly at his congregant and says, "Would you believe it - you order an apple in this restaurant and look how they serve it!"

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