Recipe: Roasted eggplant Parmesan healthy version

Roasted eggplant Parmesan healthy version. This Healthy Eggplant parmesan is a lightened up version of one of your favorite dishes. This low-carb, healthy eggplant parmesan is a lightened up version of the classic Italian dish. Made without breadcrumbs, each slice is low in calories and low in fat, without compromising on flavor.

Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and Since it's eggplant season, I set out to create a homemade eggplant Parmesan recipe that I could get really excited about. I based my recipe on the. This healthy eggplant parm uses roasted eggplant instead of fried and uses less breading and cheese than a restaurant version. You can have Roasted eggplant Parmesan healthy version using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted eggplant Parmesan healthy version

1. 2 of large eggplant.
2. 1 jar of Marinara sauce.
3. of Oil.
4. of Salt.
5. of Pepper.
6. 3-4 cloves of garlic, peeled and minced.
7. 1 tbsp of all purpose flour.
8. of Water.
9. of Shredded Mozarella.
10. of Grated Parmesan.

Don't worry though, this quick and easy healthy eggplant parmesan still tastes indulgent and no one will guess it is a lighter option. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Your healthy eggplant parmesan is done when the cheese is melted. Garnish with fresh basil, if desired.

Roasted eggplant Parmesan healthy version instructions

1. Preheat the oven for 400 F. Chop the ends of egg plant and discard the ends. Cut the remaining egg plants in slices. Brush with oil and season with salt and pepper and cook at 400 F for 15mins on a baking pan..
2. Mix water and all purpose flour in a sauce pan and whisk well..
3. Turn on the the flame and whisk the sauce well without any clumps, add 1/2 jar of Marinara sauce to it and garlic and keep mixing it until thickened. Once it's thickened, turn off the stove.
4. Take a deep oven dish, coat the bottom of the dish with small amount of Marinara sauce. Arrange the roasted eggplant, then top with sauce prepared and then bottled Marinara sauce. Stack other layer same way as mentioned.
5. Top it with Mozarella and Parmesan. Bake at 400F for another 10mins till you see the bubbling. Remove from the oven and let it cool for a bit and Enjoy.

Fortunately, since this is healthy eggplant parmesan without breadcrumbs, it's keto friendly! This version has chicken, but you can probably skip it if you already have eggplant parm. This lighter take on eggplant parmesan maintains all the flavors of the classic dish but is baked An excellent version. I actually prefer this to regular eggplant parm. The eggplant stays nice and Makes a great Sunday afternoon lunch.

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