Recipes
Jan 19, 2012

Recipe: Lighter eggplant Parmesan

By: the Kitchens of Martha Stewart Living

Recipe: Lighter eggplant Parmesan Author: Style At Home

Recipes
Jan 19, 2012

Recipe: Lighter eggplant Parmesan

By: the Kitchens of Martha Stewart Living

Why it's light
This  Italian restaurant standby turns virtuous with baked (instead of fried) eggplant and a healthier béchamel made from skim milk, which is then combined with some marinara sauce. Using less cheese also helps; here, the two cheeses are sprinkled only on top, rather than in each layer. 
Martha-parmesan-MAIN.jpg Lighter eggplant Parmesan
Prep time 20 minutes 
Total time 45 minutes

Ingredients 
  • 1 large Italian eggplant (2 pounds), sliced ½ inch thick crosswise 
  • 1 tablespoon olive oil 
  • Coarse salt and ground pepper 
  • 1 cup skim milk 
  • 3 tablespoons all-purpose flour 
  • 2 garlic cloves, minced 
  • 1 cup homemade or store-bought marinara sauce 
  • ½ cup grated part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
 
Directions
1
Preheat oven to 450°F, with racks in upper and lower thirds. Arrange eggplant in a single layer on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets from top to bottom and front to back half-way through. 

2 Meanwhile, in a medium saucepan, whisk together ¼ cup milk, the flour, and garlic. Gradually whisk in remaining ¾ cup milk and ½ cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. 

3 Spread ¼ cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with milk sauce. Dollop with remaining ¼ cup marinara sauce. Top evenly with  mozzarella and Parmesan. Bake on upper rack until cheese is browned and sauce is bubbling, 10 to 15 minutes. Serve immediately. 

Serves 4.
 
Nutrional information per serving: 229 calories; 9.3 g fat (3.3 g saturated fat); 11.9 g protein; 26.7 g carbohydrates; 8.9 g fiber.



Martha-parmesan-Cover.jpg BUY THIS BOOK
Excerpted from Everyday Food: Light by From the Kitchens of Martha Stewart Living Copyright © 2011 by From the Kitchens of Martha Stewart Living. The photographs in this book originally appeared in issues of EVERYDAY FOOD magazine. Excerpted by permission of Clarkson Potter. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.



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Recipe: Lighter eggplant Parmesan