Lighter Eggplant Parmesan - Everyday Food with Sarah Carey

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable while still providing a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive cheese that offers a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for frying.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers can be a cost-effective substitute for breadcrumbs.

Slice the eggplant into rounds, about 2 lb total.

Lightly brush the eggplant with olive oil and bake at 450°F until tender, about 25 minutes, flipping once.

In a small saucepan, combine 3 tsp of all-purpose flour and 1/4 cup of low-fat milk, whisk until smooth.

Add 1/2 cup of marinara sauce and the remaining 1/2 cup of low-fat milk to the flour mixture, whisk together.

Put the saucepan on heat and cook until the mixture thickens, about a couple of minutes after it comes to a boil.

In a 2-quart baking dish, spread 1/4 cup of marinara sauce on the bottom.

Layer the eggplant slices, adding a little of the pink sauce on top, making stacks of about 2 or 3 high.

Repeat the layering with eggplant and pink sauce, then top with the remaining marinara sauce.

Sprinkle with 1/2 cup of grated low-fat mozzarella cheese and 1/3 cup of grated Parmesan cheese.

Bake at 450°F until bubbling and golden on top, about 10 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens