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Category: GREAT VEGETARIAN MAIN COURSES
Prep Time: Cook Time: Total Time:
We're all trying to eat better, Eggplant is a great meaty vegetable that will fill you up and still be good for you. Use lower-calorie cheese like feta or Mexican crumbling cheese like Blanco Quesos for a punch of flavor. Low-Fat Ricotta is also a good choice to cut calories, or try soy cheese as a substitute.
Serves 4-6
Ingredients
3 eggs, beaten
1/2 cup low-fat milk or chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt & pepper
1 teaspoon italian seasoning
2 large eggplant cut into 1/2" thick slices
1/2 cup rice flour(these are generally found in the specialty food sections)
1/2 cup no-gluten flour(these are generally found in the specialty food sections)
1/4 cup parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 jar (32oz) of marinara sauce
1/4 cup pecorino romano cheese
1/4 cup parmesan cheese
1/2 cup ricotta cheese
1 cup blanco queso or feta cheese crumbled
1/2 cup chopped fresh basil
3 Tablespoons chopped fresh Italian parsley.
1 cup fresh chopped fresh spinach(optional)
1 cup shredded mozzarella cheese
Directions:
Preheat your oven to 400 degrees. You can use the broiler for this set on high too.
Spray a non-stick baking sheet with non-stick spray. You may need two sheets or do the eggplant slices in two batches. set pan(s) aside
In a shallow bowl, Beat eggs, milk or chicken broth, garlic powder, onion powder, Italian seasoning, salt & pepper.
In another shallow bowl add the rice flour, no-gluten flour, 2 Tablespoons of chopped parsley & first 1/4 cup parmesan cheese, give it a good mix to blend.
Take your eggplant slices(no need to peel the eggplant but if you prefer to peel them you can)
Dip then completely in the egg mixture, then coat them with the rice four mixture.
Place each slice as they are coated on the prepared cookie sheet.
Save any leftover egg mixture for cheese filling
Spray the tops of the eggplant slices with non-stick spray and bake for 10-15 minutes or until they are lightly browned on both sides.
If you choose to broil, they will take approximately 5 minutes per side to brown.
Remove the browned eggplant slices from the oven and set aside.
LOWER oven heat to 350 degrees
To make the cheese filling:
In a large bowl add the remaining egg mixture, rice flour mixture,romano, parmesan, blanco queso, ricotta cheese, parsley, basil and fresh spinach.
Mix well.
Put about 1/4 cup marinara sauce on the bottom of a 13x9" baking pan.
You are going to be making eggplant "sandwiches" with the cheese mixture as the filling between two slices of eggplant;
Cover the bottom of the pan with an even layer of eggplant slices, making sure you save an equal amount of eggplant slices to form the top layer of your "eggplant sandwiches"
Divide the cheese filling evenly between the first layer of eggplant.
Cover with the remaining eggplant slices.
Spread remaining marinara sauce over the stuffed eggplant.
Bake at 350 degrees for 35- 40 minutes or until the eggplant is tender.
Sprinkle with the shredded mozzarella and bake an additional 5-10 minutes or until cheese is bubbly and browned.
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STUFFED EGGPLANT PARMESANA
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Category: GREAT VEGETARIAN MAIN COURSES
Prep Time: Cook Time: Total Time:
We're all trying to eat better, Eggplant is a great meaty vegetable that will fill you up and still be good for you. Use lower-calorie cheese like feta or Mexican crumbling cheese like Blanco Quesos for a punch of flavor. Low-Fat Ricotta is also a good choice to cut calories, or try soy cheese as a substitute.
Serves 4-6
Ingredients
3 eggs, beaten
1/2 cup low-fat milk or chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt & pepper
1 teaspoon italian seasoning
2 large eggplant cut into 1/2" thick slices
1/2 cup rice flour(these are generally found in the specialty food sections)
1/2 cup no-gluten flour(these are generally found in the specialty food sections)
1/4 cup parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 jar (32oz) of marinara sauce
1/4 cup pecorino romano cheese
1/4 cup parmesan cheese
1/2 cup ricotta cheese
1 cup blanco queso or feta cheese crumbled
1/2 cup chopped fresh basil
3 Tablespoons chopped fresh Italian parsley.
1 cup fresh chopped fresh spinach(optional)
1 cup shredded mozzarella cheese
Directions:
Preheat your oven to 400 degrees. You can use the broiler for this set on high too.
Spray a non-stick baking sheet with non-stick spray. You may need two sheets or do the eggplant slices in two batches. set pan(s) aside
In a shallow bowl, Beat eggs, milk or chicken broth, garlic powder, onion powder, Italian seasoning, salt & pepper.
In another shallow bowl add the rice flour, no-gluten flour, 2 Tablespoons of chopped parsley & first 1/4 cup parmesan cheese, give it a good mix to blend.
Take your eggplant slices(no need to peel the eggplant but if you prefer to peel them you can)
Dip then completely in the egg mixture, then coat them with the rice four mixture.
Place each slice as they are coated on the prepared cookie sheet.
Save any leftover egg mixture for cheese filling
Spray the tops of the eggplant slices with non-stick spray and bake for 10-15 minutes or until they are lightly browned on both sides.
If you choose to broil, they will take approximately 5 minutes per side to brown.
Remove the browned eggplant slices from the oven and set aside.
LOWER oven heat to 350 degrees
To make the cheese filling:
In a large bowl add the remaining egg mixture, rice flour mixture,romano, parmesan, blanco queso, ricotta cheese, parsley, basil and fresh spinach.
Mix well.
Put about 1/4 cup marinara sauce on the bottom of a 13x9" baking pan.
You are going to be making eggplant "sandwiches" with the cheese mixture as the filling between two slices of eggplant;
Cover the bottom of the pan with an even layer of eggplant slices, making sure you save an equal amount of eggplant slices to form the top layer of your "eggplant sandwiches"
Divide the cheese filling evenly between the first layer of eggplant.
Cover with the remaining eggplant slices.
Spread remaining marinara sauce over the stuffed eggplant.
Bake at 350 degrees for 35- 40 minutes or until the eggplant is tender.
Sprinkle with the shredded mozzarella and bake an additional 5-10 minutes or until cheese is bubbly and browned.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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