Recipe of Favorite Roasted eggplant Parmesan healthy version

Roasted eggplant Parmesan healthy version Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

This healthy eggplant parm uses roasted eggplant instead of fried and uses less breading and cheese than a restaurant version. Don't worry though, this quick and easy healthy eggplant parmesan still tastes indulgent and no one will guess it is a lighter option.

Here is the best “Roasted eggplant Parmesan healthy version” recipe we have found so far. This will be smell and look delicious.

Ingredients of Roasted eggplant Parmesan healthy version

1. Take 2 of large eggplant.
2. It’s 1 jar of Marinara sauce.
3. Make ready of Oil.
4. It’s of Salt.
5. Prepare of Pepper.
6. Take 3-4 cloves of garlic, peeled and minced.
7. It’s 1 tbsp of all purpose flour.
8. Prepare of Water.
9. It’s of Shredded Mozarella.
10. Take of Grated Parmesan.

If you crave Eggplant Parmesan like I do, but not a big fan of the breading and frying, either.The shiny, purple, pear shaped "fruit" (Yep, it's a fruit!) takes on a healthier note in this recipe.It's a lighter version of the dish we have all come to savor.It's been on my recipe "to-do" list to make a healthier baked version of eggplant parmesan ever since I made the baked chicken parmesan earlier last year.

Roasted eggplant Parmesan healthy version instructions

1. Preheat the oven for 400 F. Chop the ends of egg plant and discard the ends. Cut the remaining egg plants in slices. Brush with oil and season with salt and pepper and cook at 400 F for 15mins on a baking pan..
2. Mix water and all purpose flour in a sauce pan and whisk well..
3. Turn on the the flame and whisk the sauce well without any clumps, add 1/2 jar of Marinara sauce to it and garlic and keep mixing it until thickened. Once it's thickened, turn off the stove.
4. Take a deep oven dish, coat the bottom of the dish with small amount of Marinara sauce. Arrange the roasted eggplant, then top with sauce prepared and then bottled Marinara sauce. Stack other layer same way as mentioned.
5. Top it with Mozarella and Parmesan. Bake at 400F for another 10mins till you see the bubbling. Remove from the oven and let it cool for a bit and Enjoy.

This lighter take on eggplant parmesan maintains all the flavors of the classic dish but is baked instead of fried.This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown. —Marian Burros.This Roasted Eggplant Parmesan Recipe, you will love love love!

Since it's eggplant season I decided to give baked eggplant parmesan a shot.I'm so happy to report that the experiment was a success!I made the BEST healthy eggplant parmesan ever.This is one of my favorite ways to eat eggplant.Traditionally eggplant parmesan is breaded and fried before baking.