A Family that Eats Together: Healthy Eggplant Parmesan

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.

Nicole's meal plan for this week features extra-crunchy Chinese chicken salad, honey walnut shrimp, risotto with red wine and pancetta, coq au vin, and this healthy take on the traditional eggplant parmesan.

I grew up eating eggplant parmesan. This is my mother’s recipe but with my twist to make it healthier. In my version of eggplant parmesan, I bake my eggplant instead of frying it. By doing this it gives the eggplant the same consistency without all the fat. As with any eggplant parmesan recipe, it can be repetitive and time consuming but also by baking it, the time is cut in half.

Servings: 12
Prep time: 45 minutes
Inactive time: 40 minutes
Cook time: 1 hour

Ingredients

• 2 medium/large eggplants, sliced thick (about ¼”)
• 2 cups fresh breadcrumbs
• 3 eggs, beaten
• ¾ cup parmesan cheese, grated
• tomato sauce, ideally homemade (see below)
• 2 cups fresh mozzarella cheese, shredded
• Salt

Directions

1. Lay sliced eggplant on paper towels. Lightly salt one side and let rest for 15 minutes. (This sucks out the bitter juices from the eggplant). Then lay another sheet on paper towel on top and press eggplant to remove the juices. Flip over the eggplant and do the same thing to the other side.
2. Preheat oven to 350 degrees.
3. Pull out 2 shallow bowls. In one bowl, place breadcrumbs and Parmesan cheese. Mix thoroughly. In the other place the beaten eggs.
4. Have 2 lined baking sheets ready. Take each piece of eggplant and first dip it into the egg. Then into the breadcrumb mixture. (Making sure to cover both sides). Place onto the baking sheet. Place both baking sheets into the oven until eggplant is golden brown.
5. In a baking dish. Ladle some sauce on the bottom of the dish. Place a layer of eggplant on top, then add more sauce and some mozzarella cheese. Continue to layer until you either run out of ingredients or are at the top of the baking dish. Finish with some shredded cheese on top. Place in oven for 30 minutes or until bubbly and browning.
6. Remove from oven and let rest for 20 minutes.
7. Cut and serve.

Homemade pasta sauce

Servings: 4
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients

• 2 28-oz cans of crushed tomatoes
• 2 small garlic cloves, minced
• 1 small yellow onion, chopped finely
• ¼ cup dry white wine or vermouth – this can be omitted if you don’t want to use alcohol
• 3 basil leaves chopped or torn into pieces

Directions

In a large pot, on medium-high heat, add onion and sauté for 4-5 minutes or until softened. Add garlic and sauté until fragrant but NOT brown. Browning will make it bitter. Add ½ cup White Wine or Dry Vermouth carefully so it doesn’t splash and ignite. Simmer for 1-2 Minutes or until you smell the alcohol burn off. Add can of tomatoes and simmer on low for 15 minutes. Season with salt and pepper to taste. Add basil at the end.