This week, we’d like to share a recipe for eggplant parmigiana. It makes a nice main dish with pasta and salad, a sandwich, or as a side-dish to chicken or veal cutlets. While we love eggplant, it’s unfortunate that it’s usually fried in oil and turns from an otherwise healthy vegetable* to a high fat, high calorie dish. For this dish, we fixed that problem. Let’s take a look how.
We start with ripe eggplants, and slice them, a bit over 1/4 inch.
Next, dip them in egg (we use fat free eggs, such as egg beaters) and breadcrumbs.
Brown in a non-stick pan sprayed with Pam (a non-stick vegetable oil spray), about 10 minutes each side. You can see that they brown nicely.
A few tablespoons of sauce, and top with shredded mozzarella cheese. Place in a preheated 350F oven for about 20-25 minutes until cheese melts and starts to brown.
If you enjoy eggplant dishes in a restaurant but for whatever reason, just haven’t tried it at home, now’s your chance. Let us know if you enjoyed this healthier version.
Happy Thanksgiving.
* I know – Eggplant is technically a fruit not a vegetable. There’s an old expression; Knowledge is knowing a tomato is a fruit, wisdom is knowing not to put it in a fruit salad.
