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Broiled Eggplant Parmesan

Related recipes: Main Dishes, Low-Carbohydrate, Low-Salt, Low-Sugar, Vegetarian

From: Eat, Drink, and Weigh Less

Quick Facts

Servings: 2

Sides & Desserts

Wine Pairings

Unlike the traditional version, which has the eggplant battered and fried, and then baked in a casserole, this quick, clean version is made under the broiler in just a few steps. It's fun to prepare and really delicious. Be sure to use a good commercial tomato sauce (or your own favorite homemade) and high-quality Parmesan cheese, freshly grated, if possible.

Ingredients

extra-virgin olive oil as needed
2 small Japanese, Chinese, or Baby Italian eggplants (about 6 ounces each)
salt to taste
freshly ground black pepper to taste
6 Tbs good-quality tomato sauce
6 Tbs part-skim ricotta cheese
6 Tbs shredded part-skim mozzarella cheese
1 Tbs grated Parmesan cheese
3 Tbs minced fresh basil (optional)

Directions

Preheat the broiler to 500�F and move the oven rack to the highest position. Lightly brush a baking sheet with olive oil.
Cut the eggplants in half lengthwise, and place each half cut-side-up on the prepared baking sheet.
Lightly brush the cut surface of each eggplant half with olive oil, then broil until the top is golden and fork-tender (about 5 to 6 minutes). Turn the eggplant halves over, and broil on the second side until very soft, another 5 to 6 minutes or so.
Remove the eggplants from the broiler and lower the oven rack to the second highest position.
Turn the eggplants cut-side-up, and sprinkle lightly with salt and pepper. Spread each half of the eggplant with 1 1/2 tablespoons tomato sauce, then spoon 1 1/2 tablespoons ricotta over each half in an even layer. Sprinkle each half with 1 1/2 tablespoons mozzarella and 1/2 tablespoon Parmesan.
Return to the broiler and cook until the cheeses are melted and have formed a lovely golden brown crust, about 5 to 7 minutes. Serve immediately, topped with a sprinkling of minced fresh basil.

Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright � 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Tip: Cover tightly and refrigerate. This dish will keep for only 2 days and is best eaten right after it's made.

Nutrition Facts

Calories 219

Calories from Fat 78 (36%)

(14%)Total Fat 9g

(27%)Saturated Fat 5g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

(11%)Cholesterol 32mg

(21%)Sodium 495mg

(25%)Potassium 883mg

Total Carbohydrate 22g

(41%)Dietary Fiber 10g

Sugars 9g

Sugar Alcohols 0g

(31%)Protein 16g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US�registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.

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Broiled Eggplant Parmesan

Quick Facts

Sides & Desserts

Wine Pairings

Ingredients

Directions

Nutrition Facts

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