Summary: If you didn’t know that this was baked instead of fried, you’d never know the difference. By not deep frying the eggplant, which is traditional and soaks up incredible amounts of oil, you decrease calories and fat. Similar to traditional eggplant parmesan, this dish comes out just as bubbly and filled with rich real Italian flavor. Serve with a light organic green salad and don’t forget glass of organic red wine.
Ingredients
- 2 organic free range eggs
- 1 tablespoon water
- 1 cup organic breadcrumbs
- 1 large organic eggplant, peeled and cut into 1/4-inch thick slices
- 2/3 cup organic olive oil plus 1 1/2 tablespoons olive oil, divided
- Salt, to taste
- 6 ounces organic mushrooms (cremini, portobello, white, etc.), sliced
- 1 (26-ounce) jar organic marinara sauce,
- 15 ounces organic ricotta cheese,
- 2 cups fresh organic mozzarella cheese, thinly sliced
- 1 1/2 cups organic Parmigiano-Reggiano or Grana Padano cheese, grated
Instructions
- Preheat the oven to 400°F.
- Lightly brush a baking sheet with organic olive oil cooking spray.
- Beat eggs with water in shallow bowl. Place breadcrumbs on small plate.
- Dredge eggplant slices in egg wash first, then in breadcrumbs. Lay eggplant in single layer on baking sheet (slightly overlapping is fine).
- Drizzle eggplant with 1/3 cup of olive oil and sprinkle with salt.
- Bake eggplant about 20 minutes until crisp and golden.
- Remove from oven and flip eggplant slices.
- Lightly salt and drizzle with 1/3 cup olive oil. Bake approximately 20 minutes more or until golden. Set aside.Reduce oven temperature to 350°F.
- While cooking eggplant, heat large skillet with 1 1/2 tablespoons olive oil over medium heat.
- Sauté mushrooms about 4 minutes. Turn off heat and combine mushrooms with marinara.
- Lightly brush a casserole dish with olive oil cooking spray.
- Cover bottom of dish with 1/2 the marinara. Add a layer of 1/2 the eggplant slices. Drop 1/2 the ricotta by spoonfuls and add a layer of 1/2 the mozzarella. Then, sprinkle 1/2 Parmigiano-Reggiano.
- Repeat layering process again with other half of sauce then rest of Parmigiano-Reggiano.
- Bake approximately 45 minutes.
Cooking time (duration): 90 min
Diet type: Vegetarian
Number of servings (yield): 8
Meal type: dinner
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Olive oil is very tasty and has some nutty taste too.’:.
Olive oil is very tasty and it has very low saturated fats.;*;
olive oil is a great additive on foods since it has low saturated fat’–
My husband and I made this meal for dinner two nights ago and loved it. It was low fat, organic and healthy. We will pass this recipe onto our friends. Thanks.