Baked Eggplant Parmesan Recipe | Clean & Delicious



There is no need to fry your eggplant in order to make a delicious Eggplant Parmesan! Watch as I show you guys how to lighten this dish up by roasting the …

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50 Comments

  1. awesome recipe …. nice and lite and better for you…. if your worried about sodium…lighten up on the salt….try some Miss Dash or another spice….. I also think the presentation is pretty good….. don't listen to haters…. thanks for posting…..

  2. Whoa…WAY too much salt. Salted the eggplant slices twice, & all the cheeses are loaded with sodium. You're supposed to rinse the salt off before patting the slices dry. Never, ever heard of ricotta in an eggplant parmigiana. You DO realize that cooking spray is oil, right? Also, why can't you use real grated parmigiana cheese? What you're using looks like Kraft from a plastic jar. Yuck. It may be "lighter" in that it's not fried, but the over-the-top sodium content & unorthodox preparation brings it back down to a grade of "F". No cooking skills or common sense whatsoever. Andy Warhol says you've had your 15 minutes of fame.

  3. Hi Dani! I'll have some time on my hands very shortly. Would you happen to have a recipe for tomato sauce, using fresh tomatoes? If so, please forward the link. If not, do you know of a tried/tested/tasty recipe that you can provide? Thanks!

  4. So, I've never seen anyone make this without breaking their eggplant first but if it doesn't make a difference, it sure makes this recipe easier..and quicker. Looks great, going to try it this weekend, thank you!

  5. This is an amazing dish I know my husband and son will love! Will try it out soon and will let you know! Thanks again Dani for a brilliant recipe with eggplants (a family favourite veg)….. 🙂

  6. Thank you! I used your recipe before in a cast iron skillet and it was amazing. I forgot to come back and let you know. I forgot the recipe and that's why I'm here again. lol. I'm making this tonight. Thanks again.

  7. Hi Dani,
    I have watched the video three times to see if it was me who missed the part where you mention the basil, but I can't seem to locate the part. I was listed in the ingredients, but after that is not mentioned when you are preparing the recipe. I'm guessing that is goes with the ricotta cheese. Am I right? Thanks.
    Great recipe! Love your enthusiasm

  8. Dani I absolutely love your channel and all your videos but in this particular episode that tomato sauce looks more like salsa than sauce but I do like the rest of the recipe.

  9. "Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants. To sex an eggplant, look at the indentation at bottom. If it's deep and shaped like a dash, it's a female. If it's shallow and round, it's a male." So the male is, "shallow and round…" I object to that discrimination! .-) Anyway, great recipe!

  10. I'm not sure what this buzzing noise is but I think your audio might be peaking. i dont know if this has been "fixed" in later episodes no thanks to me, but im pointing it out cus i totally hear it a lot on youtube and it's just such an easy fix

    also great recipe, i love eggplant + cheese + tomatoed 😀

  11. These old dishes are 'Cheese dishes' more than the item the farmer was eating as she knew it was good for her :).                **LOVE the great ways to prepare spices, salt and cheese!!!!!!!!!!!  LOL    But joking of course – this looks AWESOME!!! And if zucchini and other squashes are good this must be great too – THANKS FOR THESE – YOU'RE A GREAT COOK SO I CAN BE TOO!!!!!!!!!!!  xoxoxo

  12. lol i made this with no parsely, no cheese used in the video, skipped 80% of the directions, used spanish skim-cheese and also chives, rosemary and onions picked from my garden – haha i'm such a hack. simplicity is sooo much better for me then shit tons of cheese.

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