Eggplant Parm (ish)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb) Sliced into medallionsBread crumbs, plain, 1 cup 3 tbs Italian spice mix (Club House eg.)Garlic, 2 cloves Onions, 1 cup, chopped Celery, 1/4 cup, diced Carrots, 1/4 cup diced Complements diced tomotoes w/basil , 1 can 796mlCompliments balance marble cheese, 125 g (1/4 of 500g package)egg white, fresh, 2 largeMilk, 1%,1/2 cup optional fresh basil shredded as garnish
Eggplant
Pre heat oven to 425
Slice the washed eggplant into medallions, pat dry with a paper towel. Mix 1tbs of italian spice mix with bread crumbs and place in a flat bottomed dish. Grease a glass baking dish with oilive oil pam or equivalent. Beat eggs in a flat bottomed dish. Dip eggplant in eggs, then dredge through bread crumbs and place in baking dish and bake until they are a light golden colour.
Sauce
Sautee onion and garlic, in a 4+ liter, heavy sauce pan, until clear over medium heat. Add carrots, celery and soften. meanwhile place entire can of diced tomatoes in blender or food processor until tomato sauce consistency. Add balsamic vinegar to sauce pan to deglaze, then add diced tomatoes from blender and the rest of the italian seasoning. Reduce heat and simmer for 5-10 mins. Add milk to tomato sauce 5 mins before serving.
Slice cheese thinly and place on top of eggplant and return to oven another 5 mins. Remove eggplant from the oven place servings on their plates and spoon tomato sauce over eggplant, garnish with shredded basil.
Roquette with a simple dressing of olive oil and lemon juice with salt and pepper makes a nice side dish.
Serving Size: makes 4 large portions
Number of Servings: 4
Recipe submitted by SparkPeople user JUNIPS.
Pre heat oven to 425
Slice the washed eggplant into medallions, pat dry with a paper towel. Mix 1tbs of italian spice mix with bread crumbs and place in a flat bottomed dish. Grease a glass baking dish with oilive oil pam or equivalent. Beat eggs in a flat bottomed dish. Dip eggplant in eggs, then dredge through bread crumbs and place in baking dish and bake until they are a light golden colour.
Sauce
Sautee onion and garlic, in a 4+ liter, heavy sauce pan, until clear over medium heat. Add carrots, celery and soften. meanwhile place entire can of diced tomatoes in blender or food processor until tomato sauce consistency. Add balsamic vinegar to sauce pan to deglaze, then add diced tomatoes from blender and the rest of the italian seasoning. Reduce heat and simmer for 5-10 mins. Add milk to tomato sauce 5 mins before serving.
Slice cheese thinly and place on top of eggplant and return to oven another 5 mins. Remove eggplant from the oven place servings on their plates and spoon tomato sauce over eggplant, garnish with shredded basil.
Roquette with a simple dressing of olive oil and lemon juice with salt and pepper makes a nice side dish.
Serving Size: makes 4 large portions
Number of Servings: 4
Recipe submitted by SparkPeople user JUNIPS.
Nutritional Info Amount Per Serving
- Calories: 307.0
- Total Fat: 8.3 g
- Cholesterol: 27.6 mg
- Sodium: 758.1 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 6.9 g
- Protein: 19.7 g
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