DH's verdict: very nice, but please add onion and probably lose the cheese.
He found the cheese very cheesy in the mouthfuls that had cheese, and preferred the mouthfuls of "underneath" stuff which had no cheese on. I think it might be a bit different if he was having the eggplant & sauce with a load of salad leaves and some nice crusty bread for a main meal - cheese could be added in successfully. But as part of his dinner, no cheese, next time please. Or, maybe it would be different if I'd had parmesan to grate - it might have given a crust over the whole dish?
I'm just really happy that he wants a next time This was certainly a straight forward "side" to make for his dinner, and will last for 2 meals, because of the sauce-coating on the eggplant.
I personally cannot eat egg plant. DH, on the other hand, really enjoys it :( There are a few dishes that I make for DH - tried and tested, and he's happy to eat his egg plant in those ways. But I had been wondering about some form of moussaka, or even a sort-of lasagne, using thin slices of egg plant instead of pasta.
I'll give your recipe a go, hopefully some time this coming week, and see how DH gets on with it.
Ingredients: 1 lb eggplant, peeled and sliced 1/2 teaspoon garlic powder 1/2 teaspoon salt 8 ounces tomato sauce 1/2 teaspoon Italian seasoning 2 garlic cloves, minced 1/2 teaspoon vegetable bouillon granule 1/2 teaspoon oregano 2 tablespoons parmesan cheese, grated 1/4 cup mozzarella cheese, shredded olive oil flavored cooking spray Preparation: 1. Preheat the oven to 400 degrees F. 2. Peel and slice the eggplant into 1/2-inch slices. 3. Spray the eggplant slices with cooking spray and place on a sprayed baking sheet. 4. Sprinkle the eggplant with half of the garlic powder and salt. 5. Bake for about 20 minutes, turning the eggplant halfway through the cooking time. 6. In a saucepan, saute the minced garlic in cooking spray until lightly browned. 7. Add the Italian seasoning, tomato sauce, bouillon granules and oregano. 8. Reduce the heat to very low and cover the pan. 9. Remove the eggplant from the baking sheet. 10. In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another layer of sauce and so on until all the eggplant has been used. 11. Finish with a layer of sauce. Top with the mozzarella and parmesan cheese and bake until the cheese has melted. Servings: 2 Nutritional information for one serving: Calories: 154 Total fat: 5.2 g Cholesterol: 15.5 mg Sodium: 1469.3 mg Total carbs: 21.3 g Fiber: 9.6 g Protein: 9.2 g Weight Watchers points: 3
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