Another apology for picture quality and lack of pix for prep
steps. I just forget, sometimes, that I’m supposed to be documenting. Especially
if it is a dish I make often.
But, the good news is, here’s another chance to use your homemade marinara sauce in a Meatless Monday meal. I LOVE traditional eggplant parmesan,
however, there aren’t too many foods that are so calorie laden. Thus, years
ago, I went searching for a more healthful alternative. After combining parts
of various recipes, I came up with one we eat on a regular basis. A small side
of spaghetti with a little olive oil, salt and pepper accompanied by a side
salad, and we have a delicious and filling dinner.
Instead of breading and frying, the traditional way of
prepping that is sooo tasty, instead I bake and use a little Panko to stand in
for the breading. I use my own marinara sauce, but jarred would work, too. A
few simple ingredients is all you need.
Heart-Healthy Eggplant Parmesan (serves 2)
1 eggplant, cut in half length-wise
1 cup marinara sauce, divided
½ cup herbed panko crumbs (or put Italian seasoning in plain
crumbs)
½ cup mozzarella cheese, shredded (can use grated cheese)
Butter-flavored non-stick cooking spray
Preheat oven to 400 degrees. Prepare a baking sheet with
non-stick cooking spray.
Cut the eggplant and spray the cut side with butter-flavored
non-stick cooking spray and place, cut sides down, on the baking sheet. Pierce the skin side of the eggplant four or five times with a fork.
Bake in oven for 20 minutes. Remove from oven and flip over
the eggplant halves.
With a fork, “rough up” the surface a bit so the sauce can get
down into the meat. Put ¼ cup marinara on each eggplant half.
Divide panko crumbs between the two, patting them down into
the marinara a bit. Add the rest of the marinara and top with the mozzarella.
Return to the oven for another five to ten minutes to melt
the cheese. Serve with a small side of spaghetti and with a salad.
DH’s Rating: 5 Tongues Up
He really likes this dish when I make it. As I said, it’s a
regular at our house. It’s filling, but relatively low-cal and low-carb. I buy small-
to medium-size eggplants, so we don’t have any leftovers. I’m not sure how good
these would be warmed up the next day. It you do, let me know how it worked.
