Healthy Eggplant Parmesan Recipe Ricotta

Elevate the recipe by substituting our homemade tomato sauce for store bought.

Healthy eggplant parmesan recipe ricotta. This healthy eggplant parmesan recipe has is satisfying without piling on the calories and fat. Mix in egg and basil. In a large skillet cook eggplant in batches in oil for 5 minutes on each side or until tender.

Meanwhile mix tomato sauce basil garlic and crushed red pepper in a medium bowl. Rinse the eggplant in cold water until all salt is removed. Spread about 1 2 cup of the sauce in the prepared baking dish.

Repeat with another layer of eggplant tomato sauce and finish with cheese mixture. Drain on paper towels. For this recipe i stuck with simple layers of roasted eggplant tomato sauce and a breadcrumb vegan parmesan topping.

Spoon 1 cup sauce over the eggplant and sprinkle with 1 4 cup parmesan and 1 2 cup mozzarella. Bake for 20 minutes turning halfway through until eggplant is golden. Serve with a salad of bitter greens tossed with a red wine.

Lay a fourth of eggplant slices in bottom of prepared dish. My mom used to batter and fry the eggplant before layering it with all that cheesy saucy goodness and sometimes i do too. Bake until bubbling and golden 20 to 25 minutes.

Preheat oven to 350. But if you re craving a more decadent dish feel free to add dollops of almond ricotta between your eggplant layers like i did in my zucchini lasagna. Perfect for meatless mondays or a family style italian potluck our healthier eggplant parmesan recipe is a winner.