Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, no-frying eggplant parmesan. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
No-Frying Eggplant Parmesan is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. No-Frying Eggplant Parmesan is something which I have loved my whole life. They’re nice and they look fantastic.
No frying required to make this lighter version of the traditional Italian eggplant Parmesan, topped with a homemade tomato sauce and Gouda cheese. A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. Baby Violet is one year old and DEVOURED her first eggplant parmesan without caring whether it was dredged, easy or not!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook no-frying eggplant parmesan using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make No-Frying Eggplant Parmesan:
- Take 2 cup plain dry bread crumbs
- Take 1 1/2 cup grated Parmesan cheese
- Make ready 1/2 tsp Italian seasoning
- Prepare 1/4 tsp garlic powder
- Prepare 2 medium eggplants (about 2 lbs.), peeled and cut into 1/4-inch slices
- Make ready 4 eggs, beaten with 3 Tbsp. water
- Get 1 jar (1 lb. 8 oz.) Ragu® Robusto!® Pasta Sauce
- Take 1 1/2 cup part-skim mozzarella cheese (about 6 oz.)
Mary demonstrates preparing a No Fry Eggplant Parmesan Casserole. She explains that non-fat or low-fat ingredients can be use. This Lighter Eggplant Parmesan Recipe is one of my favorite ways to eat eggplant. No breading, no frying, just eggplant, cheese and marinara.
Instructions to make No-Frying Eggplant Parmesan:
- Preheat oven to 350°. Combine bread crumbs with ½ cup Parmesan cheese, Italian seasoning and garlic powder in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
- Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and ½ cup Parmesan cheese; repeat layers.
- Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.
- Prep time: 20 min Cook time: 90 min
This Lighter Eggplant Parmesan Recipe is one of my favorite ways to eat eggplant. No breading, no frying, just eggplant, cheese and marinara. Prepare and refrigerate, tightly wrapping with foil. To bake, cover with foil and bake. This Baked Eggplant Parmesan recipe is lightened up with baked (not fried) crispy This Baked Eggplant Parmesan recipe is made lighter by being baked with a crispy Panko breading, yet I forgot to bake the eggplant before putting it all together.
So that’s going to wrap this up with this special food no-frying eggplant parmesan recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
