lacto recipe for eggplant parmesan.

[Guest guest]

Here's how I make it, somewhat adjusted to low fat since my husband is a

diabetic.

 

Slice the eggplant about a centimeter thick, more or less.  Trim off any

discolored spots and the green cap on top, but don't bother to peel it. 

Sprinkle with salt.

Spray a cookie sheet with Pam generic equivalent.  Put the eggplant slices on

the cookie sheet in one layer, spray with more cooking spray.  Bake at 350

degrees until the eggplant is nicely browned.  You may need to flip the eggplant

if it's browning on one side but not the other.

Remove the cookie sheet and put the eggplant in a lightly greased casserole

baking dish in one layer.  If you have nice ripe tomatoes, slice them and cover

the first layer of eggplant with tomatoes; if you don't, you can use canned

diced tomatoes, perhaps with basil and garlic and oregano, to sprinkle over each

layer of eggplant.  If you are desperate, layer with a little pasta sauce to

cover the eggplant.  Repeat until you are through with the eggplant. 

Chop up some mozzarella cheese (full fat or low fat) and sprinkle it over the

top of the eggplant and tomato layers.  Then sprinkle lots of parmesan cheese

over it all and pop the casserole dish back into the 350 degree oven until the

mozzarella cheese is all melted.

 

I don't bother breading the slices of eggplant, since it's a hassle to beat an

egg and dredge the slices of raw eggplant in egg and then in seasoned flour, and

then chill the slices, and then deep fry them in oil, but you will get a more

commercial-equivalent product if you do the breading and frying and skip the

baking with just a spritz of cooking oil.  You can also bake the breaded slices

in a single layer, with pasta sauce and mozzarella cheese on top.

 

Hope this gives you a good roadmap!

 

Sue Reynolds.

 

 

 

 

    Posted by: " Woodstock Man " woodstockworld69 woodstockworld69

    Sun Jun 7, 2009 7:27 pm ((PDT))

 

Hello all,

 

My name is Keith John and I have been a vegetarian for over 30 yrs. I am not

much of a cook but I would like to find a recipe for eggplant parm. Keith John