Friday, June 6, 2008

Baked Eggplant Parmesan

This is a delicious low-carb, lower fat way to enjoy Eggplant Parmesan. My family loves it (even the kids). I serve it with some whole wheat pasta. (just make sure to watch your portions if you are trying to lose weight).

2 eggplants sliced in thick 1/2 inch slices (I leave the peel on them).
2 cans diced tomatoes or tomato sauce
Italian herbs (dry or fresh - oregano, basil, parsley etc.)
Olive Oil
1 -2 cloves garlic chopped
1 pint container low-fat ricotto cheese
1 cup - 2% shredded mozzarella cheese
1 cup - Low fat grated parmesan cheese

After slicing eggplant, place it on a cookie rack (or other similar rack where the vegetables can drain). Sprinkle liberally with salt. Let sit for about an hour and then rinse with water. Place eggplant on a cookie sheet that is sprayed with non-stick spray. Rub some olive oil over the eggplant slices and sprinkle with some Italian herbs/spices (I use dry for this). Bake at 375 degrees for about 30 minutes.

Spray a 9X13 pan with non-stick spray. Combine tomatoes with Italian herbs and garlic. Spread a little of the tomatoe mixture in the bottom of the pan. Put one single layer of eggplant on top of the tomato sauce Lightly sprinkle (about 1/2 cup) with parmesan cheese. Spread with 1/2 container of ricotta cheese. Top with 1/2 of remaining sauce. And then repeat layers, ending with sauce. Bake in the oven at 350 degrees for about 35-40 minutes. During last 10 minutes sprinkle lightly with mozarella cheese and continue baking until cheese is melted and bubbling.

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