24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
(800)421-8825
Fax: (361)578-5500

Nutrition
Resources
Basic InformationLatest News
Health Tip: Eat for Now, and the FutureHealth Tip: How to Safely Roast a Turkey'Meatless Monday' Can Help Change Diets for GoodExperimental Injection May Protect Against Peanut AllergyUltra-Processed Foods May Fast Track You to Heart TroubleA Tasty and Nutritious Way to Prepare FishThe Healthiest Condiment You've Never Heard OfHow to Make a Lighter Layer CakeAHA News: Your Eating-On-The-Job Problems, SolvedOne Dead, 8 Hospitalized in Salmonella Outbreak Tied to Ground BeefWhen You Eat May Matter More Than What You Eat: StudyMake a Plan for Gardening Next Spring With Your KidsTry This Easy Pumpkin Dessert for HalloweenConsumers' Orders Changed Slightly After Calorie Counts Added to MenusTry This Healthy Autumn Apple DessertFast-Food Outlet in Neighborhood Could Mean Heavier Kids: StudyBan on Sale of Sugary Drinks Trimmed Employees' WaistlinesA Lighter, Healthier Version of Baked Crab DipGiving Up One Food Will Help Your Health -- and the PlanetToo Much Salt Might Make You Gain WeightPediatricians' Group Calls for More Research on Artificial SweetenersCould More Coffee Bring a Healthier Microbiome?Health Tip: Living With Nut AllergyTry These Homemade Chocolate Treats for HalloweenMore TV, Smartphone Time Means More Sugary Drinks for TeensBanned Trans Fats Linked to Higher Dementia Risk: StudyDon't Be Fooled By Foods That Sound Healthy But Aren'tHealth Tip: Understanding Omega-3 Fatty AcidsMaking a Lighter Chicken ParmesanHow to Get the Fruit and Veggies You Need Without Busting the BudgetCooking With GreensHow to Make Your Own Healthy Chicken TendersMillet: A Whole Grain You Might Be OverlookingNone of Top-Selling Kids' Drinks Meet Experts' Health RecommendationsPut Safety First When Planning to Pack Food-to-GoHow to Spice Up Everyday OatmealWhat Foods Are Most Likely to Cause Acne Breakouts?Farm-to-Table Movement Goes to SchoolBarley: A Tasty Alternative to RiceCould Eating Healthier Be a Natural Antidepressant?The Slow Cooker Makes a ComebackVeggies' Popularity Is All in the NameA Cool-Season Comfort Food Without Lots of CaloriesCooking Food Changes Makeup of Gut BacteriaHow to Make Your Own Healthful SauerkrautOvercoming Your Artichoke AnxietyCan Your Eating Habits Keep Alzheimer's at Bay?Simply Offering More Vegetarian Choices Cuts Meat EatingOrganic Chicken Less Likely to Harbor a Dangerous 'Superbug'Buffalo Cauliflower: A Better Bar Food
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

A Healthy Twist on a Classic Eggplant Recipe

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Jul 11th 2019

new article illustration

THURSDAY, July 11, 2019 (HealthDay News) -- Eggplant is a high-fiber food that will leave you feeling satisfied and well-nourished. Most people think of the classic purple-colored vegetable, but eggplant comes in many varieties, colors and even shapes. All are perfect for a lighter take on a classic eggplant dish that your whole family will love.

One secret to making this Italian standard healthier is using a skillet technique to cook the eggplant. This limits the amount of oil it will absorb. The slices won't be greasy, and the dish will have fewer calories.

Lighter Eggplant Parmesan

  • 1 1-pound eggplant, sliced into half-inch rounds
  • 1/4 teaspoon salt
  • Non-stick cooking spray
  • 1 15-ounce container part-skim ricotta
  • 1 egg
  • 1/4 cup fresh basil leaves, thinly sliced
  • 2 cups fresh or jarred marinara sauce, divided
  • 2 cups grated part-skim mozzarella, divided
  • 1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Sprinkle eggplant slices with salt. Set in a colander for 30 minutes to release some of the vegetable's moisture. Rinse and pat the slices dry.

Coat a large, heavy skillet with non-stick cooking spray. Place the pan over medium heat and add a few of the eggplant slices. Cover and reduce heat to low. Cook two to three minutes until the slices brown. Lightly spray the tops of the slices with cooking spray and flip them. Cook another two to three minutes, until browned. Repeat the steps with the rest of the eggplant slices.

Mix the ricotta with the egg and the basil in a medium bowl; set aside. Spread one cup of tomato sauce inside a square baking dish. Add a layer of eggplant slices, and then sprinkle on one cup of mozzarella. Spread on the ricotta mixture. Add another layer of eggplant and the rest of the sauce. Top with the rest of the mozzarella and sprinkle with the Parmesan.

Bake 30 minutes, until cheese is bubbly and golden. Rest five minutes, then serve.

Yield: 4 servings

More information

Learn more about the nutrients in eggplant at the website of the non-profit George Mateljan Foundation.