I really like this recipe. It’s a lot easier and fewer calories than traditional fried eggplant Parmesan.
Ingredients
- 2 large eggplants
- 2 tablespoons olive oil
- 1 pinch salt, or as needed
- 2 cloves garlic, sliced
- ½ teaspoon red pepper flakes
- 3 cups prepared marinara sauce
- ½ cup water, plus more as needed
- ¾ cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup shredded pepperjack cheese
- salt and freshly ground black pepper to taste
- ¾ cup dry bread crumbs
- 1 tablespoon olive oil
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
Step 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
Step 4
Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
Step 5
Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
Step 6
Spread about half the sauce into an 8×8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
Step 7
Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
Step 8
Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
Editor’s Note:
Please note omission of the breaded topping when using the magazine version of this recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 397 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat6g | 30% |
Cholesterol20mg | 7% |
Sodium906mg | 39% |
Total Carbohydrate41g | 15% |
Dietary Fiber12g | 41% |
Total Sugars17g | |
Protein13g | |
Vitamin C8mg | 40% |
Calcium253mg | 19% |
Iron2mg | 13% |
Potassium970mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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