Healthy Recipe For Baked Eggplant

OVEN ROASTED EGGPLANT. Wipe the eggplant with paper towels to get rid of all excess moisture.

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Add eggplant flesh couscous lentils tomatoes lemon zest and raisins and half each of the parsley pine nuts and feta.

Healthy recipe for baked eggplant. VEGAN EGG-FREE GLUTEN-FREE. Lightly rinse and dry the eggplant and then chop them into 12 or slices. Cut the slices into 4 or 6 so you have bite sized chunks and place eggplant chunks.

This makeover cuts that by more than two-thirds and still has plenty of marinara melty cheese and crispy baked eggplant. Next dip each slice into the egg and then into the bread crumb mixture. First up this stunningand healthyeggplant parmesan.

Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper and coat with cooking spray. Cook onion for 3 minutes stirring occasionally.

Coat each eggplant slice in the flour shaking off any excess flour. Use a pastry brush to brush the eggplant on both sides with 2. Remove the baking sheet from the oven.

Add the eggplant to the prepared sheet pan. It is a healthy simple way to serve eggplant as a side to any meal. In a shallow bowl whisk together the almond flour parmesan Italian seasoning and sea salt.

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. Brush the eggplant with the Seasoning. Preheat the oven to 400 degrees F 204 degrees C.

This cheesy baked eggplant Parmesan has no breading which means its easier to make than the traditional version. In another shallow bowl whisk the eggs with water salt and pepper. Next prep an assembly line for the baked eggplant.

Slice the eggplant crosswise to make circles about 12 inch 125 cm thick. Today Im sharing an easy roasted eggplant recipe with you. Super Healthy and Easy Baked Eggplant.

Add garlic and spices and cook for another minute until fragrant. Bake for 10 minutes. Roast in the preheated oven at 390F for the first 15 minutes.

Meanwhile heat second oil measure in a large non-stick pan and cook onion. Arrange eggplant slices on a baking tray lined with baking paper. Traditional versions of this dish can tip the scales at nearly 1000 calories and 30g sat fat per serving.

Slid a line in the middle and diagonal lines for the seasoning to absorb into the eggplant. Carefully flip the eggplant. Bake for 10 minutes.

I cut in 12 to fit in the toaster oven. Slice the eggplant in half lengthwise. Cut off the leafy end only after you are done slicing so that youll have more to grab onto as you slice.

Transfer the eggplant slices to a large baking sheet. Place a large non-stick saucepan on medium-high heat and spray with oil. Click on the times in the instructions below to start a kitchen timer while you cook.

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

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