Healthy Recipe For Baked Eggplant

This cheesy baked eggplant Parmesan has no breading which means its easier to make than the traditional version. Arrange eggplant slices on a baking tray lined with baking paper.

Healthy Baked Eggplant Parmesan Eating Bird Food Recipe Cooking Recipes Italian Recipes Vegetarian Recipes

Lightly rinse and dry the eggplant and then chop them into 12 or slices.

Healthy recipe for baked eggplant. Use a pastry brush to brush the eggplant on both sides with 2. Carefully flip the eggplant. This makeover cuts that by more than two-thirds and still has plenty of marinara melty cheese and crispy baked eggplant.

Super Healthy and Easy Baked Eggplant. Traditional versions of this dish can tip the scales at nearly 1000 calories and 30g sat fat per serving. It is a healthy simple way to serve eggplant as a side to any meal.

Brush the eggplant with the Seasoning. Slice the eggplant crosswise to make circles about 12 inch 125 cm thick. Transfer the eggplant slices to a large baking sheet.

First up this stunningand healthyeggplant parmesan. Bake for 10 minutes. Coat each eggplant slice in the flour shaking off any excess flour.

Bake for 10 minutes. Next dip each slice into the egg and then into the bread crumb mixture. Preheat the oven to 400 degrees F 204 degrees C.

In another shallow bowl whisk the eggs with water salt and pepper. VEGAN EGG-FREE GLUTEN-FREE. Place a large non-stick saucepan on medium-high heat and spray with oil.

OVEN ROASTED EGGPLANT. Remove the baking sheet from the oven. Cut off the leafy end only after you are done slicing so that youll have more to grab onto as you slice.

Next prep an assembly line for the baked eggplant. Preheat the oven to 400 degrees F. Cook onion for 3 minutes stirring occasionally.

In a shallow bowl whisk together the almond flour parmesan Italian seasoning and sea salt. Line two large baking sheets with parchment paper and coat with cooking spray. Cut the slices into 4 or 6 so you have bite sized chunks and place eggplant chunks.

Slice the eggplant in half lengthwise. Theres no dredging or frying--instead the eggplant is roasted until tender before being layered in the casserole dish with a tangy homemade tomato sauce mozzarella and. Add the eggplant to the prepared sheet pan.

Meanwhile heat second oil measure in a large non-stick pan and cook onion. Add garlic and spices and cook for another minute until fragrant. Roast in the preheated oven at 390F for the first 15 minutes.

Wipe the eggplant with paper towels to get rid of all excess moisture. Today Im sharing an easy roasted eggplant recipe with you. Add eggplant flesh couscous lentils tomatoes lemon zest and raisins and half each of the parsley pine nuts and feta.

Click on the times in the instructions below to start a kitchen timer while you cook. Slid a line in the middle and diagonal lines for the seasoning to absorb into the eggplant. I cut in 12 to fit in the toaster oven.

This recipe uses simple ingredients that turn a tough vegetable into a creamy flavourful roasted side dish.

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