I put this dish together because I was trying to get in more veggies without blowing my carbs for the day. DH loved it -- hope you enjoy it, too. (Note: You can add some scrambled hamburger, chicken or turkey to the sauce if you prefer meat with your meal.)
Ingredients:
2 Medium Eggplants
4 Eggs (or equivalent egg substitute)
1/4 Cup Olive Oil (more or less – may substitute cooking spray if desired)
Olive Oil Cooking Spray
1 Can Hunts No Sugar Added Spaghetti Sauce
1 3-Cup Pkg of Low-Fat Mozzarella Cheese
8 Tbsp Parmesan Cheese (more or less to taste)
1. Wash and slice the eggplant into 1" thick slices.
2. Place eggplant slices in pot of water and bring to boil (this softens them a little and will reduce the oven time). Let them simmer for about 5 minutes until heated through. Leave in hot water until ready to fry.
3. Pour the olive oil into a large frying pan and heat oil.
4. In a small bowl, scramble the eggs.
5. Dip the slices of eggplant one at a time in the egg mixture coating both sides.
6. Carefully place the egg-dipped slices in the olive oil. Cook both sides for about 2 minutes.
7. Place cooked slices on a paper towel-lined plate to drain.
8. Spray a 9"x13" baking dish with olive oil spray.
9. Cover bottom of dish with slices of cooked eggplant.
10. Spread 1/2 of the can of spaghetti sauce over the eggplant.
11. Top with 1-1/2 cups of mozzarella cheese.
12. Sprinkle 4 tbsp of Parmesan cheese over dish.
13. Repeat layer one more time.
14. Cover with aluminum foil (keeps the cheese from burning).
At this point you may refrigerate the dish (only gets better with sitting) for up to 24 hours (freeze for up to 2 months).
15. Preheat the oven to 375 degrees Fahrenheit. Bake for 30-45 minutes until cheese is melted and the dish is heated through.
Serves 12. (I cooked and sliced into separate freezer containers for quick meals.)
Estimated Calories per Serving: 170
Estimated Carbohydrates per Serving: 8 grams
I ate 2 servings for a total of 18 grams of carbs. It may sound high but it's very filling and I got in a lot of vegies that way. Works well when you've had more protein than veggies during the day.
Just as an idea, a local Italian restaurant cuts their eggplant length-wise in strips instead of in circles, and they bake the dish in individual gratin dishes. Looks pretty on the plate, and no worries about it sliding apart all over the place!
I never thought about using just eggwash for cooking, this sounds good!
Hi!!!
My husband DEMANDED a lasagne last night, so I whipped up this dish. I modified it a little-
I used one eggplant (it's just me)
I coated in egg and soy flour
I didn't use butter, but I used olive oil for frying
I measured out 1/4 cup of sauce and cheese and used a little ricotta. I layered and baked.
It was soooooooo good, a good Italian food fix!!!!
I think it might be good with meat added too, maybe some sausage or with a different variety of cheese.
Eggplant Parmesan
lengthwise slices
