Skinny Eggplant Parmesan
The recipe Skinny Eggplant Parmesan is ready in around 1 hour and 40 minutes and is definitely an excellent gluten free, lacto ovo vegetarian, and primal option for lovers of Mediterranean food. This recipe makes 5 servings with 243 calories, 8g of protein, and 17g of fat each. For $2.16 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 6 people have tried and liked this recipe. It works well as a side dish. If you have red chili flakes, garlic, cayenne pepper, and a few other ingredients on hand, you can make it. It is brought to you by The Fitchen. With a spoonacular score of 54%, this dish is pretty good. Similar recipes include Skinny Eggplant Parmesan, Skinny Eggplant Parmesan, and Easy Healthy Skinny Baked Eggplant Parmesan Melts.
Servings: 5
Preparation duration: 30 minutes
Cooking duration: 70 minutes
Ingredients:
5-6 baby bella mushrooms [sliced]
1 tablespoon black pepper
¼ teaspoon cayenne pepper
2 small eggplants
1 Tablespoon packed fresh basil
4 sprigs fresh thyme
3 cloves of garlic [sliced thin]
4 oz. chèvre goat cheese
4 Tablespoons olive oil
½ of a yellow onion [sliced thin]
½ teaspoon red chili flakes
1 tablespoon sea salt
16 oz. thick tomato sauce
Equipment:
baking sheet
oven
bowl
frying pan
baking pan
Cooking instruction summary:
Preheat your oven to 415 and line two baking sheets with parchment.Remove the ends from the eggplants and toss them out. Slice the eggplant into " discs. Arrange them on plates or trays and sprinkle salt over them. This allows the eggplant to sweat, release flavor, and become more tender. It makes a huge difference! Allow them to rest for 30 minutes.Place the slices on the baking sheets and drizzle with olive oil. Sprinkle a pinch of sea salt and pepper on each slice. Put sheets into the oven and bake for about 40 minutes, flipping the slices halfway. They will start to dry out, so drizzle with more olive oil when you flip them.The eggplant is done when the slices are very soft.While the eggplant is baking, you can spice up the tomato sauce.In a medium bowl, add your tomato sauce, cayenne pepper, red chili flakes, basil, teaspoon black pepper, and teaspoon sea salt. Most tomato sauces are already quite salty, so taste your sauce to determine whether you need more salt.Add 2 tablespoons of olive oil to a skillet and heat to medium.Add sliced onion to the pan and saut for 3-5 minutes, then add the mushrooms and saut for another 3-5 minutes, finally, add garlic and saut for about 2 more minutes.Decrease over temperature to 400 and spray a 9" x 13" baking dish with olive oil and line the pan with the eggplant slices.Pour half of the tomato sauce over the eggplant and crumble half of the goat cheese over the sauce. Next, spread the sauted mixture evenly over top.Add sliced tomatoes and the remainder of the sauce. Top it off with the other half of the goat cheese, crumbled.Sprinkle sea salt and black pepper and lay thyme sprigs across the top.Bake 30 minutes, until the goat cheese starts to turn golden brown.
Step by step:
1. Preheat your oven to 415 and line two baking sheets with parchment.
2. Remove the ends from the eggplants and toss them out. Slice the eggplant into " discs. Arrange them on plates or trays and sprinkle salt over them. This allows the eggplant to sweat, release flavor, and become more tender. It makes a huge difference! Allow them to rest for 30 minutes.
3. Place the slices on the baking sheets and drizzle with olive oil. Sprinkle a pinch of sea salt and pepper on each slice. Put sheets into the oven and bake for about 40 minutes, flipping the slices halfway. They will start to dry out, so drizzle with more olive oil when you flip them.The eggplant is done when the slices are very soft.While the eggplant is baking, you can spice up the tomato sauce.In a medium bowl, add your tomato sauce, cayenne pepper, red chili flakes, basil, teaspoon black pepper, and teaspoon sea salt. Most tomato sauces are already quite salty, so taste your sauce to determine whether you need more salt.
4. Add 2 tablespoons of olive oil to a skillet and heat to medium.
5. Add sliced onion to the pan and saut for 3-5 minutes, then add the mushrooms and saut for another 3-5 minutes, finally, add garlic and saut for about 2 more minutes.Decrease over temperature to 400 and spray a 9" x 13" baking dish with olive oil and line the pan with the eggplant slices.
6. Pour half of the tomato sauce over the eggplant and crumble half of the goat cheese over the sauce. Next, spread the sauted mixture evenly over top.
7. Add sliced tomatoes and the remainder of the sauce. Top it off with the other half of the goat cheese, crumbled.Sprinkle sea salt and black pepper and lay thyme sprigs across the top.
8. Bake 30 minutes, until the goat cheese starts to turn golden brown.
Nutrition Information:
covered percent of daily need
