Eggplant lasagna or eggplant parmigiana. For the eggplant lasagna I just use my regular lasagna recipe and substitute low-fat cheese and the eggplant for the noodles. For the eggplant parmigiana I use the parmesan-oat coating that I use for my chicken strips (the recipe is all over the board) Bake just like the chicken til the coating is crisp, dump on some tomato sauce and mozzarella.
Here's another one I like: Tossing hot pasta with ricotta cheese creates a quick, creamy sauce that's rich in taste and low in fat. Top this dish with fresh parsley or basil, if you have some on hand.
(I add cooked, cut-up chicken and make it a one-dish meal)
# 2 Tbsp extra-virgin olive oil, plus more for pan # 1 1/2 pounds eggplant, cut into 1-inch cubes # Salt and freshly ground black pepper # 8 ounces whole wheat penne
# 1 small onion, thinly sliced # 3 garlic cloves, minced # 1 can (14.5 ounces) chopped tomatoes # 2 tsp balsamic vinegar # 1 c part-skim ricotta cheese
1. Heat oven to 450 degrees F.
2. Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of the oil, season with salt and pepper, toss to coat, and spread in an even layer. Bake, stirring once, until eggplant is lightly browned, about 25 minutes.
3. While eggplant is roasting, cook pasta according to the package directions.
4. Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes with juice and bring to a boil. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in vinegar and season to taste with salt and pepper.
5. Drain pasta, place in a large bowl, and add tomato mixture, eggplant, and cheese. Toss to combine, season with salt and pepper, and serve.
Makes 4 (2-cup) Servings
Per Serving: 420 calories, 14 g fat, 4 g saturated fat, 18 g protein, 62 g carbohydrate, 12 g dietary fiber, 320 mg sodium
I love mine just on the grill.
I'm not a huge eggplant fan, but I made this recipe and loved it.
Like Cammy, I love them grilled with a little olive oil, S&P.
Eggplant lasagna or eggplant parmigiana. For the eggplant lasagna I just use my regular lasagna recipe and substitute low-fat cheese and the eggplant for the noodles. For the eggplant parmigiana I use the parmesan-oat coating that I use for my chicken strips (the recipe is all over the board) Bake just like the chicken til the coating is crisp, dump on some tomato sauce and mozzarella.
Here's another one I like:
Tossing hot pasta with ricotta cheese creates a quick, creamy sauce that's rich in
taste and low in fat. Top this dish with fresh parsley or basil, if you have some on hand.
(I add cooked, cut-up chicken and make it a one-dish meal)
# 2 Tbsp extra-virgin olive oil, plus more for pan
# 1 1/2 pounds eggplant, cut into 1-inch cubes
# Salt and freshly ground black pepper
# 8 ounces whole wheat penne
# 1 small onion, thinly sliced
# 3 garlic cloves, minced
# 1 can (14.5 ounces) chopped tomatoes
# 2 tsp balsamic vinegar
# 1 c part-skim ricotta cheese
1. Heat oven to 450 degrees F.
2. Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of
the oil, season with salt and pepper, toss to coat, and spread in an even layer. Bake, stirring
once, until eggplant is lightly browned, about 25 minutes.
3. While eggplant is roasting, cook pasta according to the package directions.
4. Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onion and
cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add tomatoes with juice and bring to a boil. Reduce heat to medium-low, cover, and simmer for
3 minutes. Stir in vinegar and season to taste with salt and pepper.
5. Drain pasta, place in a large bowl, and add tomato mixture, eggplant, and cheese. Toss to
combine, season with salt and pepper, and serve.
Makes 4 (2-cup) Servings
Per Serving: 420 calories, 14 g fat, 4 g saturated fat, 18 g protein, 62 g carbohydrate, 12
g dietary fiber, 320 mg sodium
Prep Time: 15 minutes
Cook Time: 25 minutes
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