With a few simple swaps I was able to reduce the calories per serving from 388 to 310 and the fat from 20 to 17...not too much of a difference but hey, thats an extra oreo after dinner! Plus this lightened version has an extra 2 g fiber from the white whole wheat flour! And trust me, I wouldn't be posting this if it didn't taste just as delicious! Try stopping at one piece...I dare you ;)
Tinella Eggplant Parm Lightened up
Serves 6, Prep time 30 min, Cook time 1 hour
Ingredients:
3 medium eggplants peeled and sliced into 1/4 inch slices
7 whole large eggs
1/4 cup + 1 T white whole wheat flour
Olive oil cooking spray
2 cups shredded part skim mozzarella cheese
4 T grated pecorino romano
2 cups tomato basil sauce ( I like Classico brand, its lighter in sugar and lower in calories)
Dried Spices: oregano, basil, parsley, garlic powder, salt, pepper
In a large bowl beat the eggs with a whisk and gradually beat in the flour. Put eggplant slices into batter and mix until all eggplant slices are coated (I do this with my hands to be gentle).
Heat a large skillet or griddle medium high, spray with olive oil cooking spray, in batches lightly brown the eggplant on both sides ( about 1 minute per side).
Coat the bottom of an oval casserole dish with 1/4 cup tomato sauce. Lay eggplant slices ( they can overlap a bit) to create the first "layer", top eggplant with 1/4 cup sauce, 1/2 cup Mozz, and 1 T Pecorino. Layer eggplant, then 1/2 cup sauce, mozz, and 1 T pecorino. Top the last (top) layer of Eggplant with 1/2 cup sauce, 1/2 cup mozz, and 2 T Romano.
Cover with foil and bake at 375 for one hour or until casserole is bubbly. Brown the cheese under the broiler on high ( keep an eye on it, times will vary but about 1-3 minutes) Let casserole rest at least 5 minutes before cutting.
Mangia! This recipe freezes great as well :)
<3 K
