Stove Top Low Fat Simple Eggplant Can Be Parmesan
Experience the rich, comforting flavors of Eggplant Parmesan with a lighter twist in this quick and easy *Stove Top Low Fat Simple Eggplant Can Be Parmesan* recipe. Perfect for busy weeknights, this one-skillet dish skips the heavy breading and frying, spotlighting tender, golden-brown eggplant rounds that are simmered in a fragrant tomato sauce infused with garlic, oregano, and basil. A touch of gooey, part-skim mozzarella and nutty Parmesan cheese creates that classic Italian decadence without the extra calories. Ready in just 35 minutes and garnished with fresh basil for a pop of color, this low-fat version of a traditional favorite is a versatile dish that can star as an elegant main course or a satisfying side. Ideal for those seeking a healthier, stove-top alternative to a beloved classic!
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Ingredients
- 1 large eggplant
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 cloves garlic
- 15 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 0.5 cup grated Parmesan cheese
- 0.75 cup part-skim mozzarella cheese
- 2 tablespoons fresh basil leaves (optional, for garnish)
Directions
Step 1
Slice the eggplant into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for 10 minutes to draw out excess moisture.
Step 2
Pat the eggplant slices dry with a paper towel to remove the moisture and any excess salt.
Step 3
Heat a large non-stick skillet over medium heat. Add 1 tablespoon of olive oil.
Step 4
Once the oil is hot, add the eggplant slices in batches. Cook for 3-4 minutes per side until golden brown. Set the cooked slices aside on a plate.
Step 5
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Step 6
Pour in the crushed tomatoes, then stir in the dried oregano, dried basil, and crushed red pepper flakes. Bring the sauce to a gentle simmer.
Step 7
Nestle the cooked eggplant slices back into the skillet, spooning some of the tomato sauce over each slice.
Step 8
Sprinkle the grated Parmesan cheese evenly over the eggplant, followed by the mozzarella cheese.
Step 9
Cover the skillet with a lid and allow the cheese to melt, about 5-7 minutes.
Step 10
Remove the lid and let the dish cool slightly. If desired, garnish with fresh basil leaves before serving.
Step 11
Serve warm, either as a main dish or side, and enjoy your healthier take on Eggplant Parmesan!
Nutrition Facts
| Serving size | (1192.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 797.8 |
| Total Fat 41.3g | 0% |
| Saturated Fat 18.6g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 89.5mg | 0% |
| Sodium 4962.5mg | 0% |
| Total Carbohydrate 65.2g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 40.5g | |
| Protein 54.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1132.8mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 2935.4mg | 0% |
Source of Calories