Eggplant Parmesan

Serves 8

Is it possible that I would give you a recipe for eggplant parmesan? Yes! You can dine on this delicious low-fat meal without the guilt! Just practice moderation and enjoy!

What you need:

2 large eggplant
4 egg whites, lightly beaten
¼ tsp. salt
2 cups breadcrumbs
1/3 cup grated Parmesan cheese
1 whole bulb of garlic, intact, plus 1 large garlic clove, minced
2 tsp. dried basil
2 tsp. olive oil
3½ cups tomato sauce (secret zesty tomato sauce recipe below) or use canned.
1 (14 ounce) can white beans, drained
2 cups low-fat mozzarella

What to do:

Preheat oven to 350 degrees
Cut eggplant into ½ inch rounds and set aside.
In a flat-bottomed bowl, beat egg whites with salt. Add clove of minced garlic.
In another bowl, combine breadcrumbs, Parmesan cheese, and basil.
Grease two baking sheets with a very small amount of oil.
Dip eggplant slices in egg whites, then dredge in crumb mixture to coat both sides evenly. Place them on baking sheets.
Drizzle a small amount of oil over the intact head of garlic and set on one of the baking sheets.
Bake eggplant and garlic until tender and easily pierced with a fork, about 20 minutes each side for eggplant, and 20 to 30 minutes for garlic.
When cool enough to touch, pop each clove of roasted garlic out of its skin.
Combine with white beans and mash to make a paste.
Spread about half of the tomato sauce on the bottom of an 8” x 12” baking dish. Layer half of the eggplant slices on top.
Spread garlic and bean mixture evenly on eggplant slices and then top with about 1½ cups of the mozzarella.
Use remaining eggplant slices to make a second layer. Cover them with remaining sauce and any extra breadcrumb mixture. Sprinkle top with the final ½ cup of mozzarella.
Bake, uncovered, for 25-30 minutes, until cheese is melted and bubbly.

Zesty Tomato Sauce

What you need:
8 pieces sun-dried tomato
2 tsp. olive oil
1 onion, finely chopped
2 cloves garlic, minced
¼ tsp. salt
2 tsp. ground fennel
1 tsp. dried oregano
1 tsp. dried basil
10 button mushrooms, sliced
1/3 cup red wine
1 (28 ounce) can diced tomatoes

What to do:
Rehydrate dried tomatoes by soaking in enough boiling water to cover for 15 minutes. Discard water.
Slice rehydrated tomatoes into thin strips
In a saucepan, warm the oil, add onion, garlic, and salt. Cover, and sauté on medium-low heat for 5-7 minutes.
Add herbs and mushrooms and cook for another 5 minutes. Cover, stirring occasionally.
Pour in wine and bring to a boil.
Add canned tomatoes and rehydrated tomatoes. Cover and simmer for 20 minutes, stirring occasionally. Puree with an immersion blender if a smoother sauce is desired.


Bon Appetit!