Eggplant Parmesan
One of my favorite dishes ever. The traditional way to do it is very much loaded with fat though, and even though a large part of the fat is olive oil, that's more calories than I want too. So...
Here's how I do it in a microwave and come up with a much reduced fat version.
Rinse off one medium purple eggplant, and remove stem and blossom ends. No need to peel or salt it, just slice it in crosswise slices about a quarter inch thick. Dip each slice in a mixture of one large egg whisked with a couple of tablespoons of milk, then in a mixture of breadcrumbs and Italian or pizza seasonings. Arrange the slices like fish scales, just slightly overlapping, in a glass microwavable dish that has been oiled or sprayed with cooking spray. Drizzle with just a trickle of olive oil on each slice and microwave uncovered for 10 to 15 minutes, turning once, until they are softened but still holding together and slightly crispy around the edges.
Drop about a tablespoonful of prepared pasta sauce, your choice (I like the chunky garden vegetable combo types, or else the extra mushroom type,) onto each eggplant slice. Then spread finely grated mozarella over all (I use an 8 oz. package, reduced fat is OK.) Sprinkle with an Italian herb blend if desired. Some sesame or fennel seeds are good too, or if you are adventurous, some diced up fennel that has been steamed or sauted to soften it a bit. Add freshly grated Parmesan cheese to taste and return to microwave for 3 to 4 minutes, until cheese are melted and bubbling. Transfer to 300°F oven, uncovered, while serving the salad or soup course.
Boil your choice of pasta during the salad. We like whole wheat spaghetti or linguini. When it is done al dente, drain it and toss with a tiny bit of olive oil. Serve the hot pasta with the eggplant.
We find that one medium eggplant prepared this way serves two people twice. So it really isn't THAT much cheese, only two ounces per serving. Note that there is no meat in this dish, so the cheese is the main source of fat, with the "healthy" olive oil second. Pass the garlic bread if you like.
Leftovers can be covered and refrigerated for up to several days, rewarming in the microwave when you're ready. Deeelicious.
Here's how I do it in a microwave and come up with a much reduced fat version.
Rinse off one medium purple eggplant, and remove stem and blossom ends. No need to peel or salt it, just slice it in crosswise slices about a quarter inch thick. Dip each slice in a mixture of one large egg whisked with a couple of tablespoons of milk, then in a mixture of breadcrumbs and Italian or pizza seasonings. Arrange the slices like fish scales, just slightly overlapping, in a glass microwavable dish that has been oiled or sprayed with cooking spray. Drizzle with just a trickle of olive oil on each slice and microwave uncovered for 10 to 15 minutes, turning once, until they are softened but still holding together and slightly crispy around the edges.
Drop about a tablespoonful of prepared pasta sauce, your choice (I like the chunky garden vegetable combo types, or else the extra mushroom type,) onto each eggplant slice. Then spread finely grated mozarella over all (I use an 8 oz. package, reduced fat is OK.) Sprinkle with an Italian herb blend if desired. Some sesame or fennel seeds are good too, or if you are adventurous, some diced up fennel that has been steamed or sauted to soften it a bit. Add freshly grated Parmesan cheese to taste and return to microwave for 3 to 4 minutes, until cheese are melted and bubbling. Transfer to 300°F oven, uncovered, while serving the salad or soup course.
Boil your choice of pasta during the salad. We like whole wheat spaghetti or linguini. When it is done al dente, drain it and toss with a tiny bit of olive oil. Serve the hot pasta with the eggplant.
We find that one medium eggplant prepared this way serves two people twice. So it really isn't THAT much cheese, only two ounces per serving. Note that there is no meat in this dish, so the cheese is the main source of fat, with the "healthy" olive oil second. Pass the garlic bread if you like.
Leftovers can be covered and refrigerated for up to several days, rewarming in the microwave when you're ready. Deeelicious.