No-Guilt Eggplant Parmesan

Here it is — a recipe post that doesn't contain any chicken or turkey, which some folks may be tired of by now. As we celebrated Thanksgiving by dining out with family members, there were no leftovers for us to tire of eating. 

As we've posted about before, Grenville and myself are both on a weight loss plan. It's working, although sometimes we hit a few plateaus or stumbling blocks along the way. We're always looking for new ways to cut calories on some favorite recipes.

Eggplant parmesan used to involve breading and then frying the eggplant before assembling the dish. Delicious, sure it was, but calorie-filled too. Did it taste good? Yes! We  tried other eggplant parmesan recipes which called for cutting and baking the eggplant. The result was good and healthy too, but we missed the crunchiness of breading first. Until last week, when I found this recipe at Cooking Light online. After one try, it's definitely a "keeper" for us.

No Guilt  Eggplant Parmesan

• 1 large eggplant, peeled and cut into 1-inch slices
• 2 eggs, slightly beaten
• 1 TBSP water
• 2 C whole-wheat panko (Japanese breadcrumbs)
• 1/4 C grated Parmigiano-Reggiano cheese
• Cooking spray

Filling

• 1/2 C torn fresh basil
• 1/4 C grated Parmigiano-Reggiano cheese
• 1/2 tsp crushed red pepper (optional)
• 1-2 tsp minced garlic
• 1/4 tsp salt
• 16 oz. part-skim ricotta cheese
• 1 large egg, slightly beaten

Remaining ingredients

• 1 jar tomato sauce
• 1/4 tsp salt
• 8 oz. thinly sliced mozzarella cheese
• 3/4 C finely grated fontina cheese

Preheat oven to 375 degrees.

1. Combine 2 eggs and 1 tablespoon of water in a shallow dish (cake tins work well). Combine panko and 1/4 cup Parmigiana-Reggiano in a second shallow pan. 
2. Dip eggplant in egg mixture, dredge in panko mix, pressing gently to adhere and shake off excess. Place eggplant, 1 inch apart on baking sheets coated with cooking spray. 
3. Bake at 375 degrees for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes (if using more than one).
4. To make filling, combine basil and next 6 ingredients (through egg).
5. To assemble, spoon 1/2 cup of tomato cause in bottom of 13x9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with salt. 
6. Top with 3/4 cup of tomato sauce, spread half of ricotta cheese mixture over sauce and top with a third of mozzarella and 1/4 cup fontina cheese. Repeat layers once, ending with about 1 cup of sauce.
   
7. Cover tightly with aluminum foil coated with cooking spray. Bake at 375 degrees for 35 minutes. 
8. Remove foil and top with remaining third of mozzarella and 1/3 cup fontina. Bake 10 minutes longer or until sauce is bubbly and cheese melts. 

Cool 10 minutes before serving.

Enjoy!

Spicy Eggplant Sauce

We enjoy eggplant in these summer months when it is more plentiful. We've tried it roasted and in other recipes, so we needed a change

Slow Cooker Spicy Eggplant Sauce

• Extra-virgin olive oil
• 1 eggplant, cut into 1-inch chunks
• 1 yellow onion, chopped
• 2 garlic cloves (smashed)
• 1 can tomato paste
• 1-2 tsp chili flakes
• 28 ounce can, whole peeled plum tomatoes
• 2 sprigs oregano or 1 TBSP dried
• 1/2 C basil Leaves (loosely packed)
• 1/4 C balsamic vinegar
• Salt
• Freshly cracked black pepper

1. Heat a large sauté pan over medium-high with a few tablespoons of olive oil. Add
   
   eggplant in batches, to avoid overcrowding pan, and season with salt. Sauté until slightly softened and pale golden, about 5-6 minutes. Transfer cooked batch to the slow-cooker.
2. When eggplant is cooked, add few more tablespoons of olive oil to pan and sauté onion for 3-4 minutes, until caramelized, seasoning with salt. Add garlic and cook until fragrant.
3. Stir in tomato paste and chili flakes. Cook until rust colored, about 3 minutes. Transfer mixture to slow-cooker along with cooking oil in the pan. Cook on low 4-5 hours.

Serve over your favorite pasta and enjoy with a side salad.

You can store any leftover sauce refrigerated in an airtight container for 1-2 weeks.

Eggplant Parmesan X2

Wow, today’s recipe postings do not involve cukes or zukes. Instead, eggplant is the featured veggie of the day with not 1, but 2 versions of a popular favorite – at least at the F&P.


The first Eggplant Parmesan recipe, which is the more traditional one, breads and sautés the eggplant before baking. But ,if you prefer not to fry it, then check out the second recipe which instead double bakes the eggplant – NO frying. Both versions are delicious, but this weekend it was the fry and bake method for us. The non-fry method requires heating the oven to over 400° which is not good on HOT days. Both recipes serve 6-8 are go great with a side of pasta or crusty bread and delicious as leftovers too!
Eggplant Parmesan (fry and bake method)
This is an all-time favorite from The Victory Garden Cookbook to which I add an additional cheese , Ricotta mixed with dried parsley, oregano and basil.

• 2 lb eggplant
• Salt
• 3 eggs
• 1 ½-2 C dried seasoned bread crumbs
• ½ - ¾ C olive oil
• 1 C grated Parmesan cheese
• 4 tsp chopped fresh oregano/basil or 1 tsp dried
• ¾ lb sliced Mozzarella cheese
• F&P Optional: 1-1½ C Ricotta cheese mixed with dried herbs
• 3 C tomato sauce (home made or prepared)

1. Peel eggplant and slice about ½ inch thick pieces. Salt cover with paper towel, weigh down, and drain for 30 minute. Pat dry. Note: While eggplant is drying, preheat oven to 350°and assemble ingredients.
2. Beat eggs with 2 tbsp water or milk (my preference).
3. Dip eggplant slices first into the eggs, then into the crumbs.  Heat ¼ C of oil in large frying pan and sauté eggplant until golden brown on both sides.
4. Drain on brown paper (paper grocery bags work well). Continue cooking eggplant, use more oil as needed (and you will need more).
5. Place half eggplant slices in a 9x13 inch glass baking dish. Sprinkle with 1/3 of Parmesan cheese, half oregano or bail (or both), spoonfuls of Ricotta cheese (if using) and 1/3 of tomato sauce. Repeat layers. Top with last of Parmesan and Mozzarella cheeses.
6. Bake in preheated 350° oven until bubbly. Cool and serve with pasta or bread (our choice).

Eggplant Parmesan (bake and non-fry method)
This recipe is from the Mediterranean Flavors cookbook by Nick Stellino, a former stockbroker turned chef who has hosted several PBS cooking shows. More of his recipes can be found here online. This recipe is unique in that you don’t bread or fry the eggplant and use fresh basil leaves between the layers. But, it’s best not done on a very hot day or early in the day because it uses higher oven temps.

• 1 (1 ½ lb) eggplants, sliced ½ inch thick
• 1 ½ tsp salt
• 3 tbsp olive oil
• 1 ¼ C tomato sauce
• 20 whole basil leaves
• 1 ½ C shredded Mozzarella cheese
• 1 C freshly grated Pamigiano-Reggiano cheese
• ½ tsp black pepper

1. Early in the day, sprinkle eggplant slices with salt and lay the slices atop one another in large colander. Place a dish on top and weigh down – large can of tomatoes work well. Drain for 20 minutes. Dry eggplant slices with paper towels.
2. Preheat oven to 425°. Brush a nonstick baking sheet with olive oil and brush both sides of eggplant slices too. Lay in single layer on prepared sheet and cook for 25 minutes until lightly browned. Set aside until cool.
3. Preheat oven to 400°. Spread ¼ C of tomato sauce over bottom of 9x13 glass baking dish. Lay 1/3 of eggplant slices over tomato sauce. Spread ¼ C of tomato sauce over eggplant slices. Place 10 basil leaves over tomato cause, sprinkle with ½ C of mozzarella cheese, ¼ C of Parmgiano-Reggiano cheese and ¼ tsp of black pepper.
4. Repeat layers again, starting with eggplant. On final layer, top with remaining eggplant slices, remaining sauce and cheeses. (NOTE: Casserole can be prepared ahead of time to this point, covered and refrigerated. Increase cooking time.)
5. Bake casserole uncovered for 30-35 minutes until sides are bubbling and top is golden brown. If casserole was refrigerated before baking, cook 40-45 minutes. Let casserole rest for 10 minutes before cutting and serving.

Mangia bene, vivi felice  - Eat Well & Live Happy