Eggplant Parmesan Bake

Eggplant Parmesan BakeBaked in ramekins, these creamy mounds of eggplant unmold easily, a sure-fire hit for your next dinner party when you serve them on salad plates with extra sauce.

Any one who loves eggplant Parmesan will like this low-carb version.

Serves 8, 1 cup per serving

Eggplant Parmesan Bake

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 pan eggplant

Serving Size: 1 1/2 cup

Calories per serving: 239 calories

Fat per serving: 11 g fat (5 g saturated)

Eggplant Parmesan Bake

Ingredients

  • 1 large Italian eggplants, (about 1 1/4 pound) stems removed
  • 1/4 teaspoon salt
  • 1 28-oz can "no salt added" whole peeled tomatoes
  • 2 clove of garlic, chopped
  • 1 teaspoon sherry vinegar
  • 1 tablespoon olive oil
  • 1 15-ounce container low-fat ricotta
  • 1/3 cup grated Parmesan or Pecorino Romano
  • 2 egg whites
  • 1 handful of fresh basil leaves, torn
  • 1/4 teaspoon freshly ground pepper
  • Non-stick cooking spray
  • 1/2 cup grated part-skim mozzarella

Instructions

  • Peel eggplant and slice length-wise into 1/8 inch thick pieces. Sprinkle both sides with salt and allow to rest on a paper towel while you prepare the sauce and filling.
  • With an immersion blender or in a food processor, puréed tomatoes, garlic, onion, vinegar, and olive oil. Season with salt and pepper and set aside. In a medium bowl, whisk ricotta and egg whites together. Stir in Pecorino and season with salt and pepper.
  • Preheat oven to 350° F. Dry eggplant slices with a dishtowel or paper towel to remove the bitter juices. In a large skillet, heat olive oil over medium heat. Sauté the slices on both sides, 4-5 minute per side until the eggplant is almost cooked through. Place on a paper towel to catch the excess oil.
  • Spray 8 six-oz ramekins or foil cups with cooking spray. Line each ramekin with eggplant slices then add 1 tablespoon of the tomato sauce. Fill each ramekin almost to the top with the ricotta mixture. Cover with a few pieces of the torn basil, and top with additional tomato sauce. Sprinkle two tablespoons of the mozzarella
  • Place the ramekins on a cookie sheet and bake for 35-40 minutes until the cheese begins to brown around the edges. Cool 1-2 minutes before serving.

Nutritional Stats Per Serving (1 1/2 cup): 239 calories, 17 g protein,16 g carbohydrates, 11 g fat (5 g saturated), 32 mg cholesterol, 5 g fiber, 464 mg sodium.

Weight Watchers® Points Plus: 6

Make It A Meal: Serve with Roasted Lemon Asparagus or Sauteed Spinach.

Wine Pairing: Rose, Pinot Noir

http://skinnychef.com/recipes/eggplant-parmesan

Comments

  1. This looks great, I am making it today and let you know what my family think 🙂

  2. Totally Yummy, I love it.
    Thank you! 🙂

  3. Jen – I’m obviously all over your site right now. I have been looking for healthy – inexpensive – recipes…so important right now in this economy. Question: Can you also make this in a baking dish instead of the individual ramekins (I only have 6 and they’re 4 oz each). Will the baking time change?

    • Hey JT!

      Thank you so much for checking out the site! Cooking can be a great way cash- the more you cook the more you save 🙂 Sure you can make it in one large dish. I would bake it 8 to 10 minutes longer if you go that route.

  4. I love making individual serving recipes such as this and would like to have a ready made go to lunch. Does it freeze well?

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