Moosewood: Eggplant Parmesan

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This wine sauce is used with many recipes from this Low-Fat Favorites:

 

Eggplant Parmesan

Tomato Wine Sauce

 

 

* Exported from MasterCook *

 

Eggplant Parmesan

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 241

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 large eggplants -- (about 2 pounds)

cut crosswise into 1/2-inch slices

4 egg whites

1/4 teaspoon salt

2 cups whole wheat bread crumbs

1/3 cup finely grated Parmesan cheese

1 large garlic clove -- minced or pressed

2 teaspoons dried basil

3 1/2 cups Tomato Wine Sauce

(see separate recipe)

1 cup nonfat ricotta cheese

2 cups grated low-fat mozzarella cheese

(about 8 ounces)

 

Serves: 6 to 8. Preparation time: 1 hour. Baking time: 25 to 30 minutes.

 

Once you've tasted this delectable dish, you will never again be tempted to

fry eggplant slices. Here, the eggplant is baked with seasoned bread

crumbs and just a hint of Parmesan cheese. You can make the Tomato Wine

Sauce while the eggplant bakes. Don't forget that leftover Eggplant

Parmesan tucked into Italian bread makes a great sandwich.

 

Preheat the oven to 350 F. Slice the eggplant and set aside. Find a bowl

in which the eggplant rounds can lie flat and lightly beat the egg whites

and salt in it. In another large bowl, combine the bread crumbs, Parmesan

cheese, garlic, and basil.

 

Dip the eggplant slices in the egg whites, then dredge them in the bread

crumb mixture to coat both sides evenly. Place the breaded slices on a

baking sheet that has been prepared with cooking spray. Should you have

any leftover bread crumb mixture, set it aside. Bake the eggplant for

about 20 minutes on each side, until tender and easily pierced with a fork.

 

Spread about half of the sauce in the bottom of an 8 x 12-inch glass or

nonreactive baking dish. Layer about half of the eggplant slices on top of

the sauce. Spread all of the ricotta cheese evenly on the eggplant and top

with about 1 1/2 cups of the mozzarella. Use the rest of the eggplant

slices for a second layer. Cover them with the remaining sauce and any

extra bread crumb mixture. Sprinkle the top with the final 1/2 cup of

mozzarella and bake, uncovered, for 25 to 30 minutes, until the cheese is

melted and bubbly.

 

Per 9-oz serving: 270 calories, 19.8 g protein, 9.9 g fat, 28.3 g

carbohydrates, 4.7 g saturated fatty acids, .6 g polyunsaturated fatty

acids, 2.0 g monounsaturated fatty acids, 21 mg cholesterol, 760 mg sodium,

4.9 g total dietary fiber

 

MENU SUGGESTIONS Pair with Vegetables ala Grecque, Broccoli Rabe and

Garlic, Orzo and Green Herbs, or Italian Roasted Vegetables drizzled with

Susan's Pesto. Or, begin with Broiled Portabella Mushrooms or Savory Onion

Marmalade on toast.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Tomato Wine Sauce

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 350

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 cup finely chopped onions

(about 1 medium onion)

2 medium garlic cloves -- minced or pressed

1/4 teaspoon salt

2 teaspoons ground fennel

1 teaspoon dried oregano

1 teaspoon dried basil

1/3 cup red wine

3 cups undrained canned tomatoes -- (28-ounce can)

salt and ground black pepper -- to taste

 

Makes about 3 1/2 cups. Total time: 40 minutes.

 

Our favorite simple tomato sauce-useful, highly flavorful, and velvety

smooth. Fennel is the surprise touch here. We're not sure why, but

something about its unexpected flavor often fools people into thinking that

this is a meat-based sauce. Ladle over Stuffed Manicotti Verde, Mushroom

Spinach Crepes or Mushroom- and Spinach-stuffed Zucchini.

 

In a saucepan, warm the olive oil. Add the onions and garlic, sprinkle

with the salt, cover, and saute on very low heat for 5 to 7 minutes, or

until the onions are beginning to soften. Add the fennel, oregano, and

basil and cook for another minute. Pour in the wine and bring to a boil.

Whirl the tomatoes in a blender until just pureed and add to the pan.

Cover the sauce and simmer gently for about 20 minutes, stirring

occasionally. Add salt and pepper to taste.

 

NOTE: Because these are such useful all-purposes sauces, you may want to

double the recipes-but no need to double the oil. The 2 teaspoons will be

enough! Tightly sealed, they will keep refrigerated for at least a week and

frozen for several months.

 

Per 2-oz serving: 25 calories, .7 G protein, .8 G fat, 3.4 G carbohydrates,

..1 G saturated fatty acids, .1 G polyunsaturated fatty acids, .5 G

monounsaturated fatty acids, 0 MG cholesterol, 118 mg sodium, .2 G total

dietary fiber.

 

Converted by MC_Buster.

 

 

 

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