Mini, Skinny Eggplant Parmesan StacksSeptember 7, 2013 - Author: Ashlee - 4 Comments
I have my new favorite recipe to share with you today! I’m not even going to waste any time telling you about it because I think this picture speaks for itself. Try this tonight. You will thank me!
Serves 4, 256 calories per serving
For the eggplant:
- 3/4 C Panko bread crumbs (whole wheat doesn’t get soggy like regular does)
- 1 Medium sized eggplant
- 1 T Italian seasoning
- Sea salt to taste
- 1 Egg, lightly beaten
- Cheese for topping
For the sauce:
- 1 C Chunky marinara sauce (I like Classico Tomato Basil)
- 1/2 Can Tomato paste
- 1/2 T Minced garlic
- 1 t Oregano
- 1 t Olive oil
Preheat oven to 400*
Start by peeling and slicing your eggplant into 1/2” disks. Set up your breading station. Cover eggplant in egg, dip into bread crumbs, lightly shake off excess and set aside.
Spray each side with olive oil spray and place directly onto oven rack. (I put a baking sheet under to catch crumbs) Bake for 10 minutes on each side.
While the ‘plants (pun intended!), mix up the ingredients for the sauce. Bring to a low boil in a sauce pan and then lower heat to simmer.
Once the eggplants are crispy and brown on both sides, take out of the oven and start the layering process. This is the fun part! You can do one of two ways…
A big, family sized dish,
or mini, individual stacks! Because everything is cuter in a mini version right?
The layers are sauce, eggplant, sauce, cheese. For a mini version do this twice and for the family size dish you will just have one layer of eggplant.
Either way you
slice it stack it it is delicious!
I wasn’t really sure if Anthony would like it or not because he has never had eggplant, but he was sold after one bite. Can’t say I blame him. This stuff is da bomb! That’s not cool to say anymore is it? Oh well. I’ve never been very cool anyhow.
I, on the other hand, have always loved eggplant parmesan, but I never realized how quick and easy it is to make! It’s a good thing because this has to be the tastiest recipe ever, but I could be biased. The tomato paste adds so much flavor that you don’t need loads of extra oil or cheese for that extra kick. See, lightened up versions CAN be tasty! Oh and those white noodles on the side are actually QUINOA noodles. Try ‘em, you will like it!
Now my biggest problem is to decide which version I want make next… Mini….