With temperatures the way they’ve been (it’s -7 today, ick), I’ve been leaning toward comfort food recipes, as I’m sure you noticed. One of these is Cooking Light’s version of Eggplant Parmesan.
There are about a thousand recipes for “lightened up” Eggplant Parmesan floating around, and I’ve tried quite a few. Mostly they were disappointing. Many try to lighten it up too much and lose flavor, and others don’t get the crispy-coated eggplant right. With this recipe, Cooking Light hit the Jackpot.
This is a complicated recipe, so I won’t be posting all the ingredient amounts. I’d recommend hitting the link above to check it out.
As usual, we made a half-recipe as there are only two of us. I also subbed extra Mozzarella for the fontina (I didn’t feel like buying 3 types of cheese), and I did up the mozzarella content of the dish – cause I like it.
Start by peeling and slicing your eggplant(s) about 1/2 inch thick. (Nathan was kind enough to help although he refused to smile for the camera.)
Then you set up your breading station with the egg wash and Panko. I couldn’t find whole wheat Panko, so we just used regular. I do think they’re right that whole wheat would hold up better, but the regular wasn’t the end of the world.
Then you bake them up. 30 min at 375 , flipping them at 15 minutes. While they’re baking, make the ricotta filling mixture.
and layer it up in a cooking sprayed baking dish once the eggplant is finished baking. I found the Cooking Light description confusing so here’s the order:
Mozzarella & Fontina
We loved this stuff. Cheesy, tomato-ey and comforting. I think I finally found an eggplant parm recipe Nate actually likes! Plus it’s fairly healthy and has a reasonable P+ value. We did decide that we’ll shred the mozzarella next time instead of slicing it for better distribution. 🙂
Give it a try!