Light Eggplant Parmigiana
Eggplant Parmigiana (Melanzana) is a beloved classic Italian dish, but it is typically deep-fried and loaded with calories and saturated fat. This light version uses oven-roasted eggplants, 5% ricotta, and light mozzarella. The result is a melting, comforting bake with a fraction of the calories.
— Lea Ben Arie, Clinical Dietitian
Ingredientsfor 3 servings
- 2 medium eggplants, sliced into 1cm thick rounds
- 240 ml sugar-free homemade tomato sauce
- 150 g ricotta cheese (5% fat)
- 100 g semi-hard mozzarella (15% fat), grated
- 10 ml extra virgin olive oil (1 tbsp)
- Sea salt, ground black pepper, and fresh basil leaves for garnish
Preparation Steps
- 1
Preheat the oven to 200°C. Arrange eggplant slices on a baking sheet lined with parchment paper, brush lightly with olive oil, and sprinkle with salt. Bake for 20 minutes until tender and golden.
- 2
In a small baking dish, spread one tablespoon of tomato sauce across the bottom.
- 3
Layer the baked eggplants, spread half of the ricotta cheese, and spoon over some tomato sauce. Repeat the process with a second layer of eggplants, ricotta, and sauce.
- 4
Finish with a layer of tomato sauce and scatter the grated mozzarella on top. Bake for an additional 15-20 minutes, until the cheese is melted and bubbly. Garnish with fresh basil before serving.