Lick My Spoon Ridiculously Good Baked Eggplant Parm. This Eggplant Parm is a game changer. I mean it. It is one of the BEST THINGS IVE EVER MADE. Sorry, Ill stop shouting at you now. Im excited. But no, seriously, it is ridiculously good. The kind of good that people swoon over. In laws, significant others, discerning foodies, staunch meat lovers, genuine Italians. Is your mama famous for her eggplant parm Well, not to start anything, but. I know, youre asking me right now, But Steph, what about the Eggplant Parm of My Dreams you wrote about before Well, Ill never turn down a dish of the Testaverdes eggplant parm NEVER but truth be told, this Baked Eggplant Parm is the last recipe Ill ever need for this dish. The recipe is adapted from Americas Test Kitchen Cooking for Two 2. I adjusted it to accommodate six servings rather than two. The biggest difference between this Baked Eggplant Parm versus the traditional version is that the eggplant is ROASTED rather than DEEP FRIED. With a few tricks, though, you wont even miss the extra calories, let alone the hassle and mess of battering and frying. I start out with 4 large Japanese eggplants. I prefer Japanese eggplant to Italian because they have a thinner skin and have never let me down with their sweet flavor and silky texture. Cut the eggplant into inch slices and arrange in a single layer on the prepared baking sheet. Brush both sides with olive oil and sprinkle with kosher salt. Now roast the eggplant slices in high heat so that they crisp up and get all golden and yummy. If you have multiple baking sheets now is the time to break them out because youll have to do a few batches to get through all of the eggplant. This is the most time consuming part. While the eggplant is roasting, you can get started on the tomato sauce. Its a simple homemade sauce of crushed tomatoes, basil, garlic, EVOO, and a touch of sugar. Once thats done, start getting your other ingredients together for assembly. A mixture of ricotta and grated parmigiano will had luscious creaminess to our parm. And shredded mozzarella cheese of course brings the melty cheesy gooey factor. Now its time to assemble. Start with a layer of the tomato sauce, then eggplant, more sauce, ricotta mixture, and mozzarella. Repeat eggplant, sauce, ricotta, mozzarella. Cover the dish with foil and bake until bubbly. Now here comes the best part the crunchy panko topping. This topping of super crunchy panko breadcrumbs, garlic, parmigiano, and EVOO is what gives you that satisfying crisp, without any frying. Sprinkle this mixture over the eggplant parm and put it back in the oven, uncovered, until you have a glorious, golden brown beauty. As if the off the charts deliciousness wasnt enough. Eggplant Parm is also a great make ahead dish. My friend, Lauren, recently had a beautiful baby boy and I took part in a meal registry adorably called Meal. WINE_EXTRALARGE/q5auatqotuhzn5uvh1px.jpg' alt='Healthy Baked Eggplant Parmesan Recipe' title='Healthy Baked Eggplant Parmesan Recipe' />Delicious eggplant baked instead of fried and then smothered in sauce and cheese to create the most delicious healthy eggplant parmesan ever You will make this again. We asked top food bloggers to provide their most mouthwatering eggplant dishes so you can start working this nutrientrich food into your healthy diet today The secrets on how to make healthy baked eggplant parmesan recipe with panko bread crumbs and fresh mozzarella Cooking eggplant in olive oil in the skillet requires you with a perfect piece of eggplant that isnt dried out. Cook eggplant in olive oil in the skillet. Baby to help the new mama out. I am now going to post a gratuitous cute baby pic because I just cant help myself. Thank you for your indulgence. Lets carry on now, shall we For making ahead, I simply prepped the dish all the way up to the baking part, and kept the panko topping in a separate container to be added when they were ready to cook it. Although it sounds healthful, eggplant parmigiana can be a fat and calorie bomb. So we did a makeover on this popular Italian dish and created a healthy eggplant. A fun twist on eggplant parmesan these eggplant boats are hollowed out and stuffed with sweet Italian chicken sausage and tomato sauce, then topped with. Although Baby Chase couldnt enjoy the parm quite yet, I bet Mom and Dad enjoyed a home cooked meal. Baked Eggplant Parm. Made with roasted eggplant and a crunchy panko topping, this Baked Eggplant Parm has all the delicious comfort and crisp of the traditional version without the hassle and mess of battering and frying. Adapted from Americas Test Kitchen Cooking for Two 2. Ingredients. 12 cup olive oil. Japanese eggplants I prefer Japanese eggplant to Italian because they have a thinner skin and have never let me down with their sweet flavor and silky texture. Instructions. Preheat oven to 4. F. Line a rimmed baking sheet with parchment and brush the parchment with olive oil. Cut the eggplant into inch slices and arrange in a single layer on the prepared baking sheet. This healthy eggplant parmesan is just like the childhood favorite, except its vegan, low carb, easy, absolutely delicious and only 86 calories a serving Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous. The cheeses are on top, instead of in layers, with a creamy pink sauce underneath. An Italian favorite, this recipe for eggplant parmesan lets the rich, meaty texture of eggplant salty tang of parmesan cheese shine. Brush with olive oil and sprinkle with kosher salt. Flip the slices over and repeat, so now both sides of the eggplant are oiled and salted. Roast until golden brown, about 3. Transfer the baking sheet to a wire rack and let cool while you prepare the remainder of the ingredients. How Long Is Almond Milk Good For there. Reduce the oven temperature to 3. F. In a saucepan, heat 2 tablespoons of olive oil along with 3 teaspoons of the garlic over medium heat. Let cook until the garlic is fragrant and starting to toast. Add the tomatoes to the pan and bring the sauce to a simmer. Add the sugar. Simmer until thickened, about 5 minutes. Turn off the heat, then add the basil and season to taste with salt and pepper. Cover to keep warm. In a medium bowl, stir together the ricotta, 1 cup of parmigiano, and a pinch of salt and pepper. Assemble the Eggplant Parm spread 12 cup of the tomato sauce on the bottom of a 9 by 1. Repeat eggplant, sauce, ricotta, mozzarella. Cover the dish with foil and bake for 2. Meanwhile, in a small bowl combine 2 tablespoons olive oil, remaining 2 teaspoons garlic, 14 cup parmigiano and panko. Season to taste with salt and pepper. Once the filling is bubbling, take the casserole out of the oven, remove the foil and sprinkle the panko mixture evenly over the top. Continue baking, uncovered, until the topping is golden brown and crisp, about 2. If the topping is not browning, drizzle a little olive oil over the top and place under the broiler keep an eye on it, itll brown quickly under there. Let cool 1. 0 minutes before serving. Notes. Make Ahead This is a great dish to make ahead. Make everything through Step 5. Cover the assembled Eggplant Parm with plastic wrap and keep in the refrigerator up to two days before serving. I usually prep the panko topping as well and keep this in an airtight container in the fridge. When youre ready to bake the dish, bring it to room temperature and continue with Steps 6 and 7. Recipe Source Lick. My. Spoon. com. Hello All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re write the recipe in your own words, or simply link back to this post for the recipe. How To Make A Healthier Eggplant Parmesan. PUT slices on an oiled pan and brush tops with olive oilquickly so they dont absorb too much. GRATE real, fresh Parmesan. The fuller flavor means you can use less than canned varieties. LAYER baked eggplant slices with our light tomato sauce and Parmesan. Eggplant Parmesan. You can use any eggplant variety in our recipe, except the small green Asian eggplant, which has a denser texture than the others. Make the simple tomato sauce for this dish in just 2. Prepare extra sauce, if you like, and refrigerate for up to a week or freeze for up to 2 months. WORK TIME 3. 5 minutes TOTAL TIME 1 hour 1. SERVINGS 4. 2 lb sm eggplant 2 3, cut into slices c 1 tsp olive oil. Parmesan. 1. HEAT oven to 4. F. Generously oil 2 non stick baking sheets. PUT eggplant on pans and brush tops with  cup of the oil. Sprinkle with  teaspoon of the salt. Bake 3. 0 minutes or until softened. HEAT remaining 1 teaspoons oil in medium saucepan over medium high heat. Add garlic and cook, stirring frequently, 1 minute. ADD tomatoes, basil, pepper, and remaining  teaspoon salt and cook until sauce is thickened and reduced to about 2 cups, about 1. Season with salt and pepper to taste. TRANSFER tomato mixture to food processor and puree until nearly smooth. COAT bottom of 8 x 8 baking pan with 12 cup of the sauce. Add one third of the eggplant, and top with another cup of the sauce and 3 tablespoons of the cheese. Repeat twice eggplant, sauce, cheese, ending with remaining 6 tablespoons cheese. BAKE until browned, about 3. Let rest 1. 0 minutes before serving. NUTRITIONper serving 3. Got leftovers Bring em for lunch Pack it and go. Its just as good at room temperature. Pulse in a food processor and use as a spread on pita or little toasts. Chop and mix with cooked rice. Slice and make a sandwich on crusty ciabatta bread.