Light Eggplant / Zucchini Parmigiana
"This eggplant and or zucchini parmigiana is a fat reduced version and easy version.
The main change is insteat of frying the vegetables you roast them in the oven. This procedure takes some time, but you avoid to soak everything with a lot of oil.
I prepare always a big portion as I freeze the rest!"
photo by Karen Elizabeth
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 4 lbs eggplants (and or or zucchniniI)
- salt to spread over eggplant
- 4 tablespoons olive oil
- 1⁄2 lb reduced-fat mozzarella cheese, thinly sliced (4% fat, if you don't have you can use the normal one)
- 1 cup parmigiano, grated
- 3 cups marinara sauce (if possible with basilicum and oregano)
- 1 teaspoon basilicum pesto sauce (substitute basilicum fresh or dry)
- 1 tablespoon oregano
directions
- Slice you eggplants or zucchini in 1/4 inch thick slices.
- Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
- Turn on your oven to high broil.
- Coat with oil the eggplants or zucchini in the bowl with your hands.
- Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
- Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
- Spread parmesan on it and press some cheese between the layers.
- Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
- Bake 30 minutes 350°F/180°C.
- This is usually served warm but in summer it is delicious cold with some bread!
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Reviews
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Reviewed for Aus/NZ Forum March 2013 recipe swap (for a team member who has dropped out of the game).I really enjoyed this lightened version of eggplant parmigiana and it was great that it was already gluten-free as written. Sorry that I didn't get a photo -
I used just eggplant, and sliced it into 1/4 inch rounds instead of lenthwise. Mine didn't bake perfectly vertical, but on a slight tilt. That being said, these were absolutely wonderful. I had this as a main dish, and didn't miss the meat at all. This is truly delicious! I'll make this easy dish again.Thank you so much for sharing! -
Right now, we have Leggy Peggy and John staying with us so Russ made this for dinner two nights ago. We all enjoyed it so much, Peggy made it again for our dinner last night! We have an endless supply of zucchin right now and made this using three varieties which was great. It's a simple, no-fuss recipe and tastes fantastic. We added in some dried oregano and fresh basil to our tomato sauce-that was yummy. Thanks for posting. -
I made it with zucchini. I used a sauce that had peppers and spices from Newman. The sauce has a wonderful taste with the pesto and oregano. Thanks awalde for this wonderful recipe. Made for PRMR tag game -
This was quick and easy and very delicious. I am a huge fan of zucchini parmigiana and eggplant parmigiana so I made ours with both ingredients. I rarely make an parmigiana recipe without breading and frying, but this one was just as good without it. I liked preparing everything in the oven and we really loved the saucy, cheesy goodness of this casserole. I served it using Recipe #335398 by Acadia*. The sauce and the Recipe #469200 paired very well together and I'm sure that I will be making this often. Thank you for a new family favorite awalde! Made for PAC Spring 2014.
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Tweaks
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I added a layer of roasted red pepper (jar drained) some garlic when i was roasting the eggplant and roasted pine nuts on top, shaved parmesan. Was one of the most delicious dishes !
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well
