A healthy variant of a classic eggplant recipe

(HealthDay) – Eggplants are high fiber foods that will leave you feeling full and well nourished. Most people think of the clbadic purple vegetable, but aubergines come in many varieties, colors and shapes. All are perfect for a clbadic eggplant dish that will appeal to the whole family.

One of the secrets to making this Italian standard healthier is to use a stove technique to cook aubergines. This limits the amount of oil absorbed. The slices will not be fat and the dish will contain fewer calories.

Parmesan Aubergine Lighter

• 1 eggplant of 1 pound, sliced ​​in half-inch slices
• 1/4 teaspoon of salt
• Non-stick cooking spray
• 1 partially skimmed ricotta containing 15 ounces
• 1 egg
• 1/4 cup fresh basil leaves, minced
• 2 cups fresh or canned marinara sauce, divided
• 2 cups of partially skimmed, grated, split mozzarella cheese
• 1/2 cup grated Parmesan cheese

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

Coat a large, thick frying pan with nonstick cooking spray. Place the saucepan over medium heat and add a few slices of eggplant. Cover and reduce the heat to soft. Cook for two to three minutes until the slices turn brown. Lightly spray top of slices with cooking spray and flip them over. Cook another two to three minutes, until golden brown. Repeat with the rest of the eggplant slices.

Mix the ricotta with the egg and basil in a medium bowl; put aside. Spread a cup of tomato sauce in a square dish. Add a layer of eggplant slices, then sprinkle over a cup of mozzarella. Spread on the ricotta mixture. Add another layer of eggplant and the rest of the sauce. Cover with remaining mozzarella and sprinkle with parmesan cheese.

Bake for 30 minutes, until the cheese is sparkling and golden. Rest for five minutes, then serve.

Makes: 4 servings

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