Is eggplant parmesan good for you?
This is a question you might be asking yourself as you order at a restaurant or meal plan for your family.
Eggplant parmesan is traditionally made up of breaded and fried eggplant slices that are then nestled into a bed of tomato sauce, covered in melty cheese, and served alongside pasta such as spaghetti. It is a delicious, comforting, and meatless option that is a favorite at Italian restaurants.
It seems like a no-brainer that swapping out eggplant for chicken would be a good health choice, but you want to be sure. The real answer is - it's complicated.
While eggplant can be great for your health and a tasty way to add more veggies to your diet, eggplant parmesan is traditionally loaded with oil. The beautiful eggplant tends to soak up oil like a sponge while it's frying, which can lead to a very high fat and calorie content in the finished dish.
That being said, eggplant is full of an array of nutrients such as fiber, copper, potassium, vitamin C, magnesium, and more. It's texture also makes a great replacement for those looking to cut back on meat consumption.
To enjoy healthy eggplant parmesan, consider trying my Easy Eggplant Parmesan, which broils the eggplant instead of frying it. This recipe is also loaded with protein and fiber, which will keep you full and help you with digestion.
You can also try swapping out the spaghetti you might be serving it with for zucchini noodles, and filling at least half your plate with a side salad to fill you up and watch your portions.
If you're interested in trying more eggplant recipes, you may want to consider trying these from my site:
Eggplant Parmesan Sandwich
Italian Quinoa Casserole
Do you consider eggplant parmesan healthy? What's your favorite way to make it?
Jillian Reyes says
Yes I condider it healthy. Eggplant is full of nutrients and cheese and real tomato sauce is good for you. Of course its fried and has calories so it depends what good means to you. To me, good is packed with vitamins, minerals, and antioxidents no matter the calories.
Patricia Oliver says
I take the sliced eggplant with skin on and dip it in egg and buttermilk. I then dip it in Italian breadcrumbs mixed with Romano cheese. I broil it on each side for roughly 8 minutes till browned. It's important to put it on a rack to cool slightly because putting it on a plate might make it soggy.
top each eggplant with slice of fresh mozzarella or provolone. I've also used fontina mixed with these cheeses. top with homemade sauce and bake for 40 minutes at 350. Cover it for the first 30 minutes.
lower in calories and retains the eggplant flavor .