This crispy breaded eggplant Parmesan is unretentive on calories but big on flavor .
If you ’re looking for a tidy yet flavorous gimmick on aclassic Italian ravisher , we ’ve got you plow . Instead of choose for the fried , saucy , and cheesy variant ofeggplant Parmigiana , this tidy eggplant formula slenderize down the popular Italian eating house ordination by nearly 600 calories per serving .
The headstone , of course , is to get the texture and tastejuuustright . Though there are manyeggplant varietiesperfect for roasting , grilling , or frying , admit the Earth change ( Sicilian or Graffiti ) , we urge using Italian eggplant — its deep imperial peel color and tenderise yet fast bite would be idealistic for this recipe . When shopping for eggplants face for heavy , fast ( but not punishing ) eggplants with tight , smooth peel . Eggplants are overripe if they palpate soft to the touch and the skin breaks when you press with your fingers .
Credit:Jason Donnelly
How Do You Prevent Soggy Eggplant?
The mystery to crispy eggplant Parmesan is to salt the eggplant before you prepare the formula . This will draw out liquidity from the eggplant — you may have done this with zucchini , it ’s the same estimation . Some believe this also fall the bitter greenback from the brinjal . Salt the slice and let them fend for half an hour . Pat them teetotal before you move on to bread and baking .
How to Serve Baked Eggplant Parmesan
This eggplant Parmesan recipe is so versatile . you may eat the crispy slice with a mizzle of extra sauce or serve them over a heaping helping of saucy noodle sprinkled with Parmesan Reggiano . If you ’re look for a recipe for your nextappetizer only company , view making these ahead and reheat them before client arrive . Arrange on a disc , eat into fresh Parmesan over top and munificently garnish with novel basil .
Jason Donnelly
Ingredients
Nonstick cooking sprayer
1eggplant(about 1 1/2 lb . )
1tsp.salt
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2egg whites , thinly beaten
1½cupwhole wheatorregular panko
3Tbsp.grated Parmesan cheeseflower
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1tsp.garlic powder
1tsp.dried basil , crushed
1tsp.dried oregano , crushed
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1cuptomato - and - basil pasta sauce
¾cupshredded Italian - portmanteau word cheese(4 oz . )
Directions
BHG / Alexandra Shytsman
Preheat oven to 375ºF. billet a large baking sheet with sheepskin paper ; coat newspaper with cookery nebuliser . Set away .
Cut mad apple crosswise into eight ( about 3/4 - inch - thick ) slices , discarding small destruction . Place piece on a double level of composition towel . besprinkle all sides of eggplant with the salt . countenance stand about 30 proceedings or until liquid is visible on the control surface . Rinse salt and liquid off eggplant slices ; pat ironical with theme towels .
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Place egg whites in a shallow dish . In another shallow stunner flux panko , Parmesan cheese , garlic pulverisation , St. Basil , and oregano .
magnetic inclination eggplant slices in ball white , then in panko assortment , turning to coat both sides of each piece . Place coated fade on the prepared baking sheet . patter eggplant fade with some of the remain panko mixing , if present ; discard the remaining . light pelage tops of coated eggplant slices with cooking spray .
broil for 12 to 15 moment or until height are lightly browned . Carefully turn eggplant slicing . broil for 12 to 15 minutes more or until softly browned and eggplant is tender .
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Remove from oven . Increase oven temperature to 400ºF. smooch 2 tablespoons of the pasta sauce onto each eggplant slice . Divide shredded cheeseflower equally among eggplant slices . broil for 8 to 10 minutes more or until cheese is lightly browned .
psychometric test Kitchen Tip : Eggplant Parmesan is one of those dishful that ’s advantageously enjoyed correctly after cooking . But , if you ’re planning on making this recipe out front , reheat them in the tune frier at 400 ° F about 10 minutes per side , or reheat in the oven at 450 ° degree Fahrenheit for 20 minutes , then broiling 5 instant on each side .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) say you how much a nutrient in a food do contributes to a daily dieting . 2,000 calories a day is used for general nutrition advice .
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