Eggplant Parmesan

[Guest guest]

I've made this before. Very good. I believe I cut down on the

crushed tomatoes, just depends on what you like. The baking of the

eggplant first, crisps it up nicely.

 

I do have a short story on my eggplant experiences. Up until a few

years ago, you could not get me ANYwhere near an eggplant. When I was

growing up, my mother would FRY the sliced eggplant, and it usually

turned out yucky, almost like blackened eggplant. Yup, pretty much

burned it to death. Oh, it was the most horrible thing! But now that

I am grown, I have begun to accept and respect the eggplant for all

the goodness it gives me. LOL. Enjoy..........

 

Lynn

in CA.

 

 

 

Eggplant Parmesan Recipe courtesy Juan-Carlos Cruz

 

 

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Inactive Prep Time: 5 minutes

Cook Time: 45 minutes

Yield: 6 servings

User Rating:

 

1 cup Italian-seasoned bread crumbs

1/2 cup egg substitute

1 medium eggplant, sliced into 6 (1/2-inch) rounds

1 tablespoon olive oil

1 small yellow onion, sliced

3 cloves garlic, crushed and then minced

1 teaspoon crushed red chili flakes

2 (15-ounce) cans crushed tomatoes

1 tablespoon tomato paste

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped fresh basil leaves

1 cup shredded part-skim mozzarella

1/2 cup grated Parmesan

 

Preheat oven to 350 degrees F.

 

Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow

plate. Place a wire rack on top of a cookie sheet. Take a round of

eggplant, dip

it into the egg substitute until fully covered, and then drag through the bread

crumbs until completely coated; transfer to a wire rack. Repeat for each round

of eggplant and then bake in oven for 15 minutes.

 

While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over

medium-high heat. Add onion and garlic and saute until soft, about 1 1/2

minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes

and tomato paste and stir to blend completely. Bring to a simmer and simmer for

5 minutes. Season with salt and pepper, stir in the basil, and remove

from heat.

 

 

Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a

medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds.

Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30

minutes until cheese is soft and bubbly. Remove from oven and let stand for 5

minutes before serving.

 

Nutrition Information

Nutritional analysis per serving: Calories 245

Total fat 10 grams Saturated fat 4 grams

Carbohydrates 26 grams Fiber 5 grams

 

Episode#: TK0101

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