Healthier Eggplant Parmesan II

Ingredients and Weight:

• Eggplants: 2 large (1.5 pounds)
• Extra virgin olive oil: 1/4 cup
• Garlic cloves: 4, minced
• Onion: 1 medium, chopped
• Crushed tomatoes: 28 ounces
• Dried oregano: 1 teaspoon
• Dried basil: 1 teaspoon
• Salt and black pepper: to taste
• Whole wheat breadcrumbs: 1 cup
• Grated Parmesan cheese: 1/2 cup
• Mozzarella cheese: 1 pound, sliced

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 15 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/2-inch-thick rounds.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
4. Sauté the eggplant rounds until lightly browned on both sides and slightly softened, about 5 minutes per side.
5. Remove the eggplant rounds from the skillet and place them on a paper towel-lined plate to remove excess oil.
6. Wipe out the skillet and add the remaining 2 tablespoons of olive oil.
7. Add the garlic and onion and sauté until softened, about 3 minutes.
8. Stir in the crushed tomatoes, oregano, basil, salt, and pepper.
9. Bring to a simmer and cook until thickened, about 10 minutes.
10. In a shallow dish, combine the breadcrumbs, Parmesan cheese, salt, and pepper.
11. Dip each eggplant round into the breadcrumb mixture, pressing down to adhere.
12. Arrange the eggplant slices in a single layer in a 9x13 inch baking dish.
13. Pour the tomato sauce over the eggplant slices.
14. Top with the mozzarella cheese.
15. Bake for 45-50 minutes, or until the cheese is melted and bubbly and the eggplant is tender.

Nutritional Information:

• Calories: 325 per serving (1/8 of the recipe)
• Fat: 15g
• Carbohydrates: 30g
• Protein: 15g
• Fiber: 4g

Dish Characteristics:

• Flavorful and satisfying
• Healthy alternative to traditional Eggplant Parmesan
• Can be served as a main course or side dish

User Comments:

• "This was delicious! The eggplants were perfectly cooked and the tomato sauce was flavorful."
• "I loved the lighter and healthier version of this classic dish."
• "I used whole wheat breadcrumbs and it made a nice difference in texture and flavor."

Special Precautions and Tips:

• To prevent the eggplants from becoming soggy, slice them evenly and don't overcook them.
• If you don't have whole wheat breadcrumbs, you can use regular breadcrumbs or even crushed crackers.
• For a cheesier dish, use a combination of mozzarella and cheddar cheese.