(HealthDay) – Eggplant is a high-fiber food product that will leave you feeling satisfied and good food. Most people think about the classic purple color of vegetables, but the eggplant comes in many variations, colors and even shapes. They are all ideally suited for easier access to a classic eggplant dish that will appeal to your family.
One secret of the preparation of this Italian standard is healthier – it is the use of a technique for the preparation of eggplants. This limits the amount of oil that it will absorb. Slices will not be greasy, and the dishes will have fewer calories.
Lighter Aubergine Parmesan
- 1 1-kilogram eggplant, cut into a half-inch round
- 1/4 teaspoon salt
- Non-stick kitchen spray
- 1 15-ounce container-fat free ricotta
- 1 egg
- 1/4 cup fresh leaves of basil, finely chopped
- 2 cups of fresh or boxed Marinara sauce, separated
- 2 glasses of the rubbed part of the fat-free mozzarella, separated
- 1/2 cup grated parmesan cheese
Heat the oven to 400 degrees. Sprinkle with slices of eggplant with salt. Set in colander for 30 minutes to release a part of the moisture content of vegetables. Rinse and wipe the pieces of dry.
Apply a large, heavy pan with a non-stick spray. Put the pan into medium heat and add a few slices of eggplant. Cover the lid and reduce the heat. Prepare two or three minutes until the bits of brown are brown. Slightly spray the peaks of the slices with a spray gun and flip them over. Prepare two or three more minutes until it fry. Repeat the steps with the rest of the eggplant slices.
Mix the ricotta with the egg and basil in the middle bowl; move, postpone Spread one cup of tomato sauce inside the square baking dish. Add a layer of slices of eggplant, and then sprinkle on one cup of mozzarella. Extend the ricotta mixture. Add another layer of eggplant and the rest of the sauce. Put with the other part of the mozzarella and sprinkle with parmesan.
Bake for 30 minutes until the cheese is bubbly and golden. Rest after & nbsp; minutes, then submit.
Output: 4 servings
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Learn more about nutrients in eggplants on George Malpel's non-profit foundation site.
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A healthy twist on the classic eggplant recipe (July 2019, July 11)
restored on July 11, 2019
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