Johnny Carinos Eggplant Parmesan Recipe

Low Calorie Eggplant Parmesan Lose Weight By Eating

WEBDec 30, 2020 · Preheat the oven to 350°. Spread 1/3 cup of marinara sauce on the bottom of a baking dish. Add 1 layer of eggplant, add 1/3 cup …

1. Line a baking sheet with paper towels. Sprinkle 1 teaspoon of salt over the paper towels.
2. Spread the eggplant rounds over the salted paper towels, cover with another teaspoon of salt. Top with more paper towels. (You may need to do two layers, that is ok... just make sure paper towels are between the layers of eggplant)
3. Let the eggplant rounds sit for 2-10 hours. The salt will help them sweat out excess moisture.
4. Preheat the oven to 350°.

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Healthy Eggplant Parmesan l Panning The Globe

WEBSep 17, 2021 · In a medium sized bowl combine bread crumbs (2½ cups) and spices: basil (1 teaspoon), oregano (½ teaspoon), and thyme (½ …

1. Preheat oven to 375º F. Lightly oil baking sheets. In a medium sized bowl combine bread crumbs (2½ cups) and spices: basil (1 teaspoon), oregano (½ teaspoon), and thyme (½ teaspoon). Pour milk (¾ cup) into a small bowl. Create an assembly line where you first dip an eggplant slice into the milk, then press it into the crumbs on both sides, then set it on a baking sheet. Repeat with all the eggplant slices. Bake for 25-30 minutes, until lightly browned. Remove and set aside. (keep the oven hot)
2. While the eggplant is baking, make the sauce. heat oil (2 tablespoons) in a large cooking pot or dutch oven oven medium heat. Add chopped onion and cook for about 8 minutes until very soft and starting to brown. Stir in dried spices: basil (2 tablespoons), oregano (1 tablespoon), thyme (1 tablespoon), and salt (1 teaspoon). Stir in crushed tomatoes, tomato paste and honey (1 tablespoon). Cook sauce at a simmer, partially covered, for 20 minutes. Add chopped garlic and simmer 10 minutes longer. Remove from heat. The sauce will be thick.
3. To assemble the casserole, ladle a thin layer of sauce into the bottom of the casserole. Arrange half the eggplant on top. Sprinkle on ⅓ of the shredded mozzarella. Add half of remaining sauce (because the sauce it thick, you might have to gently spread it with a knife, as if you are frosting a cake, to avoid smearing the cheese and crumbs around). Add the rest of the eggplant, then half of remaining mozzarella cheese, then the rest of the sauce. Place little piles of spinach, evenly spaced over the top of the casserole. Season with a little salt and pepper. Sprinkle on the rest of the mozzarella and all of the Parmesan cheese. Bake for 40 minutes until cheese is melted and starting to brown. Slice and serve and enjoy!

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