calories in eggplant parm without pasta Easy eggplant parmesan pasta
Eggplant parmesan is a classic Italian dish that has become a staple in American cuisine. It’s no wonder why- it’s delicious and comforting, with layers of fried eggplant, tangy tomato sauce, and gooey mozzarella cheese. However, it’s also notoriously heavy and caloric, making it a guilty pleasure that many of us try to avoid. But what if I told you that you could enjoy a delicious eggplant parmesan that is minus 470 calories? Yes, you heard that right! I stumbled upon a recipe that will satisfy your craving for this indulgent dish while still keeping your waistline in check. It’s a simple switch that makes a world of difference- instead of frying the eggplant in oil, it’s baked in the oven. This not only cuts down on calories but makes it much healthier, too. The eggplant becomes tender and flavorful, and the marinara sauce and cheese still give it that decadent taste. To make this delicious eggplant parmesan, you’ll need: - 2 large eggplants, peeled and sliced into 1/4 inch rounds - Salt - 1 1/2 cups of seasoned breadcrumbs - 2 eggs, beaten - 2 cups of marinara sauce - 1 1/2 cups of shredded mozzarella cheese - 1/3 cup of grated parmesan cheese - Fresh basil, chopped First, preheat your oven to 400 degrees. Spread the eggplant slices in a single layer on a baking sheet lined with parchment paper and sprinkle them lightly with salt. Let them sit for 15 minutes, which will draw out the moisture and make them less bitter. While the eggplant is resting, prepare your breadcrumbs. You can use store-bought or make your own by mixing together 1 1/2 cups of breadcrumbs, 1/4 cup of grated parmesan cheese, 1 tablespoon of dried basil and oregano, and a pinch of salt and pepper. Next, dip each eggplant slice into the beaten eggs, then coat it in the breadcrumbs mixture. Place the slices on the same baking sheet and bake for 20-25 minutes, or until they are golden brown and crispy. In a separate baking dish, spread a layer of marinara sauce on the bottom. Add a layer of eggplant slices on top, then sprinkle generously with mozzarella and parmesan cheese. Repeat these layers until you have used up all of your ingredients. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly. Finally, garnish the dish with chopped fresh basil and serve. Trust me- you won’t even miss the fried eggplant! If you’re looking for a quicker option that still has all the delicious flavor of eggplant parmesan, try this easy recipe for eggplant parmesan pasta. It’s a perfect weeknight meal that will satisfy your cravings in no time. To make this dish, you’ll need: - 1 pound of spaghetti - 1 large eggplant, peeled and diced into small cubes - 2 cups of marinara sauce - 1/2 cup of ricotta cheese - 1/2 cup of shredded mozzarella cheese - 1/3 cup of grated parmesan cheese - Fresh basil, chopped - Salt and pepper First, cook the spaghetti according to the package directions. Drain and set aside. While the spaghetti is cooking, sauté the diced eggplant in a large skillet over medium-high heat. Season it with salt and pepper and cook until it’s browned and tender, about 10 minutes. Add the marinara sauce to the skillet and stir to combine. Let it simmer for a few minutes to allow the flavors to meld together. Next, add the cooked spaghetti and stir until it’s coated with the sauce. Mix in the ricotta cheese and half of the shredded mozzarella cheese. Transfer the pasta to a baking dish and sprinkle the remaining mozzarella and parmesan cheese on top. Bake the dish for 10-15 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh basil and serve hot. No matter which recipe you choose, you can enjoy the classic flavors of eggplant parmesan without the guilt. So go ahead and indulge- your taste buds (and your waistline) will thank you!
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