Eggplant Parmesan #2
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Salt
- Dip
- Egg Beaters(r) 99% egg substitute
- Olive oil
- bread crumbs
- eggplant -- sliced or zucchini nonfat parmesan cheese spaghetti sauce
Possible health benefits
General information, not medical advice.
-
Eggplant
Source of protein · 1.0 g per 100 g, 16% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- I make my parmesan with ff cheeses and sauce, but I slice the eggplant in 1/2" rounds, spinkle with salt, etc. then I dip in egg substitute, coat with crumbs and bake on a sprayed cookie sheet. I use either olive oil PAM or I have a spray bottle filled with olive oil. I sometimes give the eggplant top a spritz, also. I bake them until the crumbs are fairly, crisp, then layer with sauce, cheese, etc. in a lasagna pan and heat through till the cheese is bubbly. My family hasn't noticed the difference yet. I also do the same with zucchini although I skip the salt. We like the zucchini just crisp-"fried" in the oven, and eaten as is.
Plating
Cookware for this recipe
-
Frying pan
-
Baking tray
-
Chef's knife
-
Cutting board