Roasted eggplant Parmesan healthy version
Me and my husband love the eggplant Parmesan dish minus the calories. So we decided to make some light version of this dish and viola. Hope you enjoy the flavor as much as we did.
Roasted eggplant Parmesan healthy version
Me and my husband love the eggplant Parmesan dish minus the calories. So we decided to make some light version of this dish and viola. Hope you enjoy the flavor as much as we did.
Cooking Instructions
- 1
Preheat the oven for 400 F. Chop the ends of egg plant and discard the ends. Cut the remaining egg plants in slices. Brush with oil and season with salt and pepper and cook at 400 F for 15mins on a baking pan.
- 2
Mix water and all purpose flour in a sauce pan and whisk well.
- 3
Turn on the the flame and whisk the sauce well without any clumps, add 1/2 jar of Marinara sauce to it and garlic and keep mixing it until thickened. Once it's thickened, turn off the stove
- 4
Take a deep oven dish, coat the bottom of the dish with small amount of Marinara sauce. Arrange the roasted eggplant, then top with sauce prepared and then bottled Marinara sauce. Stack other layer same way as mentioned
- 5
Top it with Mozarella and Parmesan. Bake at 400F for another 10mins till you see the bubbling. Remove from the oven and let it cool for a bit and Enjoy
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