Why do you soak eggplant in water before cooking?

I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy ," Jenkins says.

Why is eggplant parmesan so high in calories?

Breaded and fried eggplant packed in layers of oily cheese can make for a casserole with upwards of 300 calories and 20 grams of fat PER CUP (and we all eat more than a cup serving). And that's not counting the hefty portion of pasta that usually comes along side it.

Should you peel the eggplant for eggplant parmesan?

The peel of an eggplant is completely edible . However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. It ends up being a matter of personal preference.

When not to use eggplant?

Bad eggplant looks wrinkly and dull-colored. Squishy texture and a rotten odor are other common signs of bad eggplant. Fresh eggplant lasts 2-3 days at room temperature, 5 days in the refrigerator, and 8-12 months in the freezer. Eggplant that turns brown after you slice it is okay to eat .

Is eggplant parm good for constipation?

Helps digestion– Eggplant is rich in fiber so it helps control your blood sugars and lower the risk of heart disease. Eggplants are often referred to as a natural laxative, helping to relieve constipation .

What is the secret to cooking eggplant?

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour . This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

Is eggplant parm healthier than pizza?

-- all of these are big diet busters. This one may not be a big surprise; eggplant parmesan is fried. But it is surprising to see how much more fat the eggplant has compared to the pizza -- almost all the fat the average person on a 2,000 calorie diet is supposed to consume in one day ( 65 grams).

Is eggplant parm healthier than chicken?

Eggplant parmesan tends to be lighter on the stomach and is considered to be more healthy . Eggplant is also less expensive. Restaurants find that it is a much cheaper option for guests.

Does Olive Garden serve eggplant parmesan?

Eggplant Parmigiana (V) | Lunch & Dinner Menu | Olive Garden Italian Restaurant .

What is a good side dish for eggplant Parmesan?

Serving Suggestions. This eggplant Parmesan recipe is hearty enough to be a meal on its own, but if you're looking for something to go with it, you can't go wrong with pasta (or spaghetti squash or zucchini noodles!) or good crusty bread .

How do you keep eggplant parm from getting soggy?

You want to do the most to protect your eggplant. Salting it to remove moisture before it starts cooking is very important (and letting it squeeze out excess moisture beneath the weight of a heavy pot for an hour is crucial, too). Then cut it lengthwise instead of across into medallions.

What pairs with eggplant parmesan wine?

The ideal wine may be of no surprise but eggplant parmesan is best matched with a Tuscan red wine such as Chianti or Brunello . If you're feeling adventurous, you can try the wild and lighter reds from the Jura in France.

What colors go well with eggplant?

The color of eggplant, or aubergine, is catching on in the design world thanks to its vivid, dark and rich properties. Not all colors that go with purple will go with eggplant, but it can still balance nicely with most, particularly natural shades like gray, brown, green and deep blue .

Baked Eggplant Parmesan | Lite Cravings

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An easy, lighter take on the dish, Baked Eggplant Parmesan has all of the cheesy, crispy goodness of the original without all of the grease.

Baked Eggplant Parmesan | Lite Cravings | WW Recipes (1)

I’ll admit that eggplant has never been my favorite. So when I tell you that this is my new favorite Italian recipe on this entire site, you better believe that means a lot!

The eggplant that I’ve had in the past has typically been too mushy or bitter. I took the advice from some friends on Instagram and made sure to salt my eggplant ahead of time. That really does make a huge difference. I’m actually excited to work with eggplant more in the future!

“sweating” the Eggplant

Let me just say that I hate using the term “sweat” in reference to food, but that’s what all of the chefs and food bloggers call it. So there you go and I’ll never say it again.

The basic idea is that if you salt your sliced eggplant generously and let it sit for about an hour, the bitter juices will release and it will be less watery when you cook it. Just make sure you wash off the salt and pat the eggplant dry before you begin the breading process. Otherwise, the eggplant will be way too salty.

Baked Eggplant Parmesan | Lite Cravings | WW Recipes (2)

Use a single sheet pan for Baked Eggplant Parmesan

I tried to make this recipe as easy as possible. So many recipes that I looked up required multiple pans and bowls and baking sheets and everything else in the kitchen. I’m not a fan of a recipe that results in my entire dishwasher filled to the brim.

So for this one, we’re oven frying the eggplant and topping them with sauce and cheese all on the same pan. Easy cleanup!

Baked Eggplant Parmesan | Lite Cravings | WW Recipes (3)

My recipe is a little different than others, too, because it’s not a huge casserole. Many traditional recipes have you place the crispy eggplant on top of sauce, top with more sauce and cheese, and then bake.

You could totally do it that way with this recipe! But I’ve never understood why you would go to the trouble to bread and crisp up the eggplant, only to make it all soggy by cooking it with a ton of sauce. I prefer to top it with a little sauce and then serve with extra on the side for dipping. This way you maintain that crispy texture.

Baked Eggplant Parmesan | Lite Cravings | WW Recipes (4)

Adjust the recipe with what you have on hand

On most nights, I like to make my own quick marinara, as listed in the recipe. It cooks up in the same amount of time that it takes for the eggplant to completely bake.

But you could make it easier by using jarred marinara. Just check the labels for the sugar, saturated fats, and sodium. Some brands pump their sauces with these to make them taste closer to a homemade sauce. I find that they can bloat you easily.

more Lighter italian recipes

Mushroom Bolognese (vegetarian)
Unstuffed Shells (vegetarian)
Lasagna with Meat Sauce
Penne alla Vodka (vegetarian)
Healthy Shrimp Scampi

Baked Eggplant Parmesan | Lite Cravings | WW Recipes (6)

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!

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5 from 8 votes