August has always been a very bittersweet month. It’s still technically very much summer, but it’s also a count down to September and the start of Autumn (or school, when we were kids). August always, always, flew by entirely too fast. And considering how fast the rest of the year has gone, I’m very much afraid that if I even blink or sneeze I will find myself in September.
September. That’s one month away from new Baby. From all the excitement, joy, and yes, sleeplessness it brings.
I realize with that previous sentence I just jumped 10 weeks into the future. But that’s the natural progression of thought in my mind, August – September -new Baby. Again, blink, and summer will be over and we’ll be in that hospital. Crazy.
In any event, we’ve got a Baked Eggplant Parmesan recipe to share with you today. And unlike the eggplant parm you’d find at a certain unnamed Italian restaurant chain, this one is not loaded up with a bajillion calories. The breaded eggplant is baked, not fried, to reduce calories, and we used low fat cheddar and ricotta in place of regular. The result is a dish not dripping with oil but just as tasty as a fried Eggplant Parmesan. A slightly less guilty eggplant parmesan if you will. 🙂
1 cup (8 oz) ricotta cheese (use light for calorie savings!)
1 jar tomato sauce (or use homemade)
Preheat oven to 450 degrees.
Line two baking sheets with aluminum foil or spray with non stick spray.
Beat two eggs in a small bowl. In a pie dish or on a plate, combine the bread crumbs, 1/2 cup pecorino romano cheese, and 1/8 cup parsely.
Slice eggplant into 1/4 inch thick slices.
Dip eggplant slices into egg, then into the bread crumb mixture. Thoroughly coat the eggplant with the bread crumb mixture, then place on prepared baking sheets. (To reduce mess and improve work flow, arrange your workstation in the order of eggplant --> eggs --> bread crumbs --> pan).
Once all the eggplant is coated, place into oven and bake for 30 minutes, flipping eggplant after first 15 minutes.
While eggplant bakes, combine remaining pecorino romano cheese, parsely, basil, ricotta, and egg. Set aside until eggplant is done.
In a 9x12 baking dish, pour a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom. Top with 1/2 of the ricotta cheese mixture, 1/2 mozzarella cheese and sauce. Add additional layers of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce, 1/2 cup mozzarella cheese and additional grated cheese.
Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes to crisp the top (optional). Remove from oven and allow to sit a few minutes before serving.