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I haven't tried this recipe yet but it looks good to me.
Eggplant Parmigiana
Serving Size : 4
2/3 cup Progresso Italian bread crumbs
1 tablespoon shredded Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 1/2 pounds eggplant
2 egg whites
16 ounces Hunt's tomato sauce
2 ounces part skim shredded mozzarella cheese
Preheat oven to 350°F. Coat an 8x8x2" baking dish with cooking spray; set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside.
Remove skin from eggplant and trim off ends. Slice eggplant into 1/2" thick slices. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Per Serving: 192 Calories; 5g Fat (21.7% calories from fat); 10g Protein; 28g Carbohydrate; 6g Dietary Fiber; 11mg Cholesterol; 1121mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.
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Alton Brown did a good show on eggplants and how to prepare them on his Good Eats show.
Might want to check out.
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MADELINE23
10/27/07 4:39 P
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LOW CAL EGGPLANT PARMIGIANA
1 EGGPLANT
1 JAR YOUR FAVORITE LOW CAL PASTA SAUCE
1 16 OZ SKIM MILK SHREDDED MOZZARELLA CHEESE
PEEL THE EGGPLANT , SOMETIMES THE SKIN CAN BE BITTER
SLICE THE EGGPLANT LENGTHWISE SO YOU HAVE NICE LONG SLICES. ABOUT 1/2 INCH THICK
TAKE A SQUARE GLASS PAN
SPREAD SOME SAUCE ON THE BOTTOM OF PAN
PLACE SOME SLICES TO COVER THE BOTTOM
ADD SOME SAUCE
SPRINKLE WITH CHEESE
REPEAT LAYERS UNTIL YOU END UP WITH CHEESE
FOR THE TOP LAYER
COVER WITH FOIL
BAKE 350 DEGREES FOR ONE HOUR
LET IT COOL SO YOU CAN CUT IT INTO SQUARES
DELISH !!
TYPICAL EGGPLANT PARM CALLS FOR BREADING AND THEN FRYING THE SLICES...WAYYY TOO MUCH FAT AND CALORIES
TRY THIS ONE !!
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| i like baba ghanoush, which is basically you roast the eggplant till its wrinkly let cool peel skin and blend with oil, onion if you like and cumin i eat it like a bruschetta , on a slice of french or sourdough bread so good!
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ELIZABETHS10
10/22/07 12:14 A
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My current favorite is a side dish to grilled meat:
Cut the eggplant in half lengthwise. Cut slits in the flesh and poke in many garlic slivers. Brush all over with olive oil. Grill (or bake in the oven on a tray) until slightly soft (~20-30 min).
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PEACHYCHEEKS
10/21/07 6:25 P
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There are probably eggplant recipes in the recipe section on SP, but I also really like the site www.epicurious.com as you can just type the food into the search bar and recipe options will come up and they are rated so you can see what people thought of them. Eggplant tends to be paired with tomotoes, but it's also really good grilled with balsamic on it or in a sandwich.
I'm always happy to see people willing to try new foods. YAY you!!
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JACKIE492
10/21/07 1:36 P
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Yes. I have an eggplant recipe that comes out tasting like lasagne without the noodles.
1 large eggplant
1 large jar marinara/pasta sauce
1.5 cups cooked rice
1.5 cups shredded mozerella cheese
1/2 cup parmesan cheese
Slice off the skin from the eggplant and then slice the eggplant in 1/2 inch rounds. Boil the rounds for about 3 minutes just to soften.
Pour some pasta sauce in the bottom of a casserole dish. Add a layer of eggplant rounds, then a layer of rice, then a layer of moz. cheese. Repeat with another layer of sauce, eggplant, rice and cheese, top off with parmesan cheese and bake uncovered at 375 for 30 - 40 minutes until top is bubbly and cheese is all melted.
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FATTOFLAT
10/21/07 10:32 A
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| I would love to incorporate an eggplant recipe into my meals, but I'm not sure what to do with them. Everytime I go to the grocery store I stare at the shiny purple eggplants, but I always pass them up becuase I don't know how to use them. Any ideas?
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