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    You are in: Home / Recipes / Light Eggplant / Zucchini Parmigiana Recipe
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    Light Eggplant / Zucchini Parmigiana

    Light Eggplant / Zucchini Parmigiana. Photo by Karen Elizabeth

    1/6 Photos of Light Eggplant / Zucchini Parmigiana

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    awalde's Note:

    This eggplant and or zucchini parmigiana is a fat reduced version and easy version. The main change is insteat of frying the vegetables you roast them in the oven. This procedure takes some time, but you avoid to soak everything with a lot of oil. I prepare always a big portion as I freeze the rest!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice you eggplants or zucchini in 1/4 inch thick slices.
    2. 2
      Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
    3. 3
      Turn on your oven to high broil.
    4. 4
      Coat with oil the eggplants or zucchini in the bowl with your hands.
    5. 5
      Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
    6. 6
      Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
    7. 7
      Spread parmesan on it and press some cheese between the layers.
    8. 8
      Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
    9. 9
      Bake 30 minutes 350°F/180°C.
    10. 10
      This is usually served warm but in summer it is delicious cold with some bread!

    Ratings & Reviews:

    • on March 31, 2013

      55

      Reviewed for Aus/NZ Forum March 2013 recipe swap (for a team member who has dropped out of the game).I really enjoyed this lightened version of eggplant parmigiana and it was great that it was already gluten-free as written. Sorry that I didn't get a photo

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2012

      55

      I used just eggplant, and sliced it into 1/4 inch rounds instead of lenthwise. Mine didn't bake perfectly vertical, but on a slight tilt. That being said, these were absolutely wonderful. I had this as a main dish, and didn't miss the meat at all. This is truly delicious! I'll make this easy dish again.Thank you so much for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2012

      55

      Right now, we have Leggy Peggy and John staying with us so Russ made this for dinner two nights ago. We all enjoyed it so much, Peggy made it again for our dinner last night! We have an endless supply of zucchin right now and made this using three varieties which was great. It's a simple, no-fuss recipe and tastes fantastic. We added in some dried oregano and fresh basil to our tomato sauce-that was yummy. Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Light Eggplant / Zucchini Parmigiana

    Serving Size: 1 (358 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 270.5
     
    Calories from Fat 128
    47%
    Total Fat 14.3 g
    22%
    Saturated Fat 4.5 g
    22%
    Cholesterol 20.1 mg
    6%
    Sodium 575.7 mg
    23%
    Total Carbohydrate 27.0 g
    9%
    Dietary Fiber 10.2 g
    41%
    Sugars 14.1 g
    56%
    Protein 10.9 g
    21%

    The following items or measurements are not included:

    parmigiano

    pesto sauce

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