Saturday, May 16, 2009
Quickie Meals: Easy Eggplant Parm
I spent a year in Italy,and I love Italian food! The biggest difference between real Italian food and American Italian food is the breading on everything! Eggplant Parmesan is not breaded in Italy.. and this version is delicious and much healthier than the version we are used to! If you like breading, use Panko- which are Japanese bread crumbs and are still healthy! This is also really easy to make and seems much more complicated which earn you points when cooking for friends! It makes a few servings so you can refrigerate and save!
2 large eggplants
1 large can tomato sauce (or my tomato sauce recipe see Mini Pitta Pizzas)
1 large fresh ball of mozzarella (2% is best)
1/2 c freshly grated parmesan
3 tbsp olive oil
Cut Eggplant width wise into about 6-8 pieces per eggplant depending on the size. Cover slices with olive oil and then broil for 3-5 minutes- while they are broiling line the bottom pan of a baking dish with tomato sauce, saving have the can. Once eggplant are done layer the first eggplant slices, cover with both cheeses, and then top with the next 6-8 slices. Cover these with leftover cheese and tomato sauce! Bake on 350 for about 20 min!
Garnish with fresh parmesan and serve! This is delicious with pasta such as my Macadamia Nut Pesto. I made that last night for my family and they all loved the combination!