Eggplant ParmesanThe New Holly Clegg Trim & Terrific Cookbook Copyright 2002, 2006
2 eggplants, peeled and cut into ½-inch slices
1 (28-ounce) can chopped tomatoes, with juice
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
½ cup white wine
1 teaspoon minced garlic
1 tablespoon dried basil
1 tablespoon dried oregano leaves
3 egg whites
¼ cup water
1 ½ cups seasoned bread crumbs
2 ½ cups shredded reduced-fat Mozzarella cheese
Preheat the broiler.
Soak the eggplant slices in water to cover for 30 minutes. Pat dry.
In a large saucepan, combine the tomatoes with juice, tomato sauce, tomato paste, white wine, garlic, basil and oregano. Bring to a boil, lower the heat, and cook 20 minutes.
In a medium bowl, mix the egg whites and water with a fork. Dip the eggplant slices in the egg white mixture, and coat in the bread crumbs. Place the eggplant on a non-stick baking sheet coated with non-stick cooking spray, and broil 5 minutes on each side, until lightly browned. Watch closely. Remove and set aside.
Lower the oven temperature to 350 degrees F.
In a 2-quart oblong baking dish, layer half the sauce, half the eggplant, half the Mozzarella cheese. Repeat the layers. Bake for 20 minutes, or until bubbly and the cheese is melted. Serve.
Makes 8 servings. Per serving: 296 cal, 18g pro, 41g carbs, 6g fat, 8g fiber, 21mg chol, 1520 mg sodium
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This was not very good for a couple of reasons. Some of the eggplant did not soften enough even though I broiled it as long as I could without burning it and I cooked the completed dish for a bit longer. In retrospect, I should have just baked it like Eggplant with Crispy Coating.
That could have been forgiven but the sauce wasn't very good at all and I can't forgive that. I should have just used a jarred sauce. There are several jarred sauces available that don't contain corn syrup or other odd things.
So I was really PO'd since I took the time to make this and it was edible but really missed the mark. Then I had to clean up and bake a cake which thankfully turned out better.
What a night - I made the eggplant parmesan, some spaghetti, a salad with homemade croutons and homemade dressing. Then I made a cake. Then I went to the gym. Then I decorated the cake. With a shower and kitchen cleanup thrown in there, I was beat!
Blast From The Past: Caramelized Pork Slices from May 2007. I should have planned something that simple for last night.
Question of the Day: Who's responsible for kitchen cleanup in your home?
your dinner still LOOKS good. i really enjoy that you post everything. even those you didn't think were very successful. =)
ReplyDeleteas for kitchen cleanup-- it's pretty much me. i am currently living with just my father, and i think he subscribes to the 'i gave my daughter life, she can make dinner and clean up' philosophy. ha ha
The SO is in charge of cleaning up the mess of dinners, but I do the rest.
ReplyDeleteSorry your eggplant wasn't too good. That's making me want eggplant again on my next menu, though.
ReplyDeleteAs for cleanup, up until 2 years ago it was my husband (for as long as we've been together -- isn't he awesome?) but 2 years ago we gave that honor to my oldest. He doesn't always do the greatest job, but at least he has some daily responsibility.
My daughter and granddaughters live with us, so she and I both do whatever, however it works out. Soon though, she will be going back to college and working part time after, so I'm sure I'll do it.
ReplyDeleteJan
Hi,
ReplyDeleteI find that Parmigiana, which is the Italian name of the dish, is a wonderful dish, truly delicious. However, my recipe and method are very different than this recipe suggests.
I first slice and salt the aubergine, and leave it to stand while I'm preparing other things. (I pat dry it with tissue in the end.) The salt brings out the bitter juices, which I then remove by wiping the aubergine.
Then, I make my sauce.
Fry some onion until slightly golden (or translucent if you prefer). Add some garlic half-way. Then, add the tomatoes and oregano and cook for 20 - 30 min. Add fresh basil towards the end, or even just stir it through at the end.
While the sauce is cooking, I prepare the aubergine. I brush them with olive oil, and grill them until done.
Then, when the aubergines are done, I arrange mozzarella and them in layers and cover with tomato sauce. It's simply delicious!
The aubergine is definitely cooked, and the sauce is simple and tasty. The combination is just divine! For me, of course. Recently, I made if for my parents and brothers who can be quite picky, and they loved it, and said it was a keeper.
you could give parmigiana another chance, what do you say? :) Drop me a comment if you do decide to make it, I'd be interested to hear what you thought.