Recipe: Lighter eggplant Parmesan
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.
- 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
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.
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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.