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HOLISTICDETOXER SparkPoints: (32,314)
Fitness Minutes: (20,400)
Posts: 2,704
1/29/12 7:54 P

I actually ended up modifying the Cooking Light recipe, and posted my own version here:

recipes.sparkpeople.com/recipe-detail.asp?
recipe=1970511&ff=1


HOLISTICDETOXER SparkPoints: (32,314)
Fitness Minutes: (20,400)
Posts: 2,704
1/29/12 2:49 P

I plan to make the Cooking Light version this afternoon, actually!

www.myrecipes.com/recipe/eggplant-parmesan
-10000002011044/


MARGIE12345 Posts: 2
1/26/12 10:01 P

I cut the eggplant in slices, put in a dish and place a heavy pan on top to get rid of any bitterness. After about an hour, spray a casserole dish with pam and layer eggplant, then thin slice muzzarella cheese and spot it on the eggplant. Use any jar of spaghetti sauce and drop some on each slice, Repeat each layer. Bake in oven or toaster oven till eggplant is tender. It is really good and nutritious without a lot of calories. Bake at 350 with aluminum foil on top to keep from burning. When almost done take off the tin foil and let it dry up some and you can sprinkle some parmesean cheese on top. then enjoy. Keeps well.











MIAMI_LILLY SparkPoints: (99,996)
Fitness Minutes: (35,973)
Posts: 5,988
1/26/12 6:15 A

I cut my eggplant lengthwise and grill it. I have the luxury of grilling year-round, but you could use a grill pan...just brush the slices with a little light Italian dressing. Then I layer the eggplant in a baking pan, and put part-skim cheese just on the top. Cover with foil and bake. It's really delicious.

KJSKYEDRMR SparkPoints: (2,891)
Fitness Minutes: (2,189)
Posts: 10
1/24/12 2:06 A

I slice mine into circles instead of lenth wise and i use Oliv oil and Italian bread crumbs mixed until they are all completly oiled about 2 tblsp Olive oil to 3/4 cup bread crumbs you can chose to or not to use a white egg bath/or brush with addt. olive oil either way the bread crumbs will stick to the egg plant then I bake them on a cookie sheat browning both sides 350 oven I have a Marina sauce that is in the spark recipes that i use with this and i use low fat mozzerella hope this helps

SNOOPY1960 Posts: 1,681
1/23/12 10:13 P

Bailey...I did not know about the salting of the eggplant. Mine is always kinda soupy and now I know why. I will salt it next time.

thanks !!



BAILEYM2013 SparkPoints: (725)
Fitness Minutes: (20)
Posts: 2
1/23/12 12:09 A

That sounds like how I made mine too ... and just so you know (because I sure didn't) you should put some salt on the eggplant once it is sliced and let it sit in a strainer for 30 min because otherwise there's too much water in it. If you wash the salt off afterwards you're really not adding too much extra salt to the whole dish

SNOOPY1960 Posts: 1,681
1/19/12 8:48 P

I don't fry mine and yes, you can tell the difference in taste. You can tell the difference by looking at it too as it does not hold together as well, it kinda falls apart. But I think it tastes just great !!

Peel the eggplant. I think the skin is bitter. Slice eggplant lengthwise.

Make a layer of eggplant in a square glass pan
Sprinkle some bread crumbs on the eggplant
Cover with sauce then with mozzarella cheese.
Repeat layers
Tightly cover the glass pan with foil

Bake 350 degrees for 30 minutes



Edited by: SNOOPY1960 at: 1/19/2012 (20:53)
SUMMERSKYE60 SparkPoints: (1,048)
Fitness Minutes: (30)
Posts: 139
1/17/12 1:41 P

I bought a eggplant to make baked eggplant parmasen at the request of my family, Is their a modified healthier version other than browning the breaded eggplant in oil first? I'm afraid hubby will tell the taste difference .I'm using part skim mozzerella in place of full fat cheese.

Edited by: SUMMERSKYE60 at: 1/17/2012 (13:42)
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