Recipe: Perfect Roasted eggplant Parmesan healthy version

Roasted eggplant Parmesan healthy version. Before you jump to Roasted eggplant Parmesan healthy version recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better. A lot of us have been trained to think that comfort foods are not good and must be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this is true.

It all starts with the eggplant. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Beat together egg, egg whites, and water in a shallow bowl. You can have Roasted eggplant Parmesan healthy version using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted eggplant Parmesan healthy version

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

Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on.

Roasted eggplant Parmesan healthy version step by step

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.

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown. —Marian Burros. Traditionally eggplant parmesan is breaded eggplant that is fried them topped with sauce and cheese before baking. I made this lighter low-carb version by roasting the eggplant in the oven instead and skipping the breadcrumbs altogether. It's delicious and perfect to make ahead and freeze or send to a friend in need! To walk this recipe back, we dredge eggplant slices in crispy, whole-wheat panko, then bake them to crunchy, meaty perfection.