Eggplant Parmigiana

[ragdoll13]

Sauce

2.5 oz pancetta - 250 calories
1 tbl olive oil - 120 calories
1/2 onion diced
3 cloves of garlic, minced
1/2 carrot diced
1/2 rib of celery, diced
4 medium sized tomatoes, roughly chopped
2 bay leaves
parsley, oregano, basil... fresh, chopped, to taste
6 kalamata olives, pitted and diced - 30 calories
1 tsp balsamic vinegar
1 tsp lemon juice

1 medium sized eggplant, sliced crosswise - 130 calories

4 oz part skim mozzarella - 360 calories
2.5 oz Parmesan cheese - 450 calories.

salt both sides of eggplant slices, place between two layers of paper towel, and put a baking sheet on top. place some cans of stuff on top of sheet to apply pressure to eggplant, allow to drain for 20-30 minutes.

dice and cook the pancetta in the olive oil. add onion, garlic, carrot and celery, cook until soft. add tomatoes, bay leaves, herbs, olives, vinegar and lemon juice. cover and cook until it's all soft. remove bay leaves, hit it with your stick blender until smooth. if it's too thick, add a little water. if it's too thin, cook uncovered until desired consistency is reached.

cook the eggplant slices in olive oil, turning frequently, until lightly browned and soft.

spread some sauce in bottom of 9X9 glass baking dish. add layer of eggplant slices. add another layer of sauce, half the mozzarella and half the parmesan. add another layer of eggplant, sauce, and then top with remaining cheese. Bake uncovered at 350 until bubbly, 15-20 mins.

Makes about 4 servings. approx 425 calories per serving.

Notes: The use of meat as a flavoring agent rather than a main ingredient is one of the things that make the Mediterranean diet one of the most heart-healthy in the world. This was pretty good but could have used more texture. Breading the eggplant slices will add considerable calories, and the crispness may not endure baking. Perhaps include spinach or arugula in the layering process? Add red pepper flakes to the sauce for better flavor? Eggplant to sauce/cheese ratio was low; next time two eggplants? Overlap the eggplant slices in layers for a more robust casserole?

Hm.

Comments

[skreidle.livejournal.com]

Replace the eggplant entirely, as it is An Abomination Unto Man? :]

[ragdoll13.livejournal.com]

eggplant is delicious, loaded with potassium, and reduces bad cholesterol.

[thesnark.livejournal.com]

Amen. Eggplants are awesome.

Have you ever made baba ganoush? It's INCREDIBLY easy. I wish I had a grill to cook the eggplant on to get it smokier, but essentially you just have to roast your eggplant at 425 until it caves in on itself, peel it, and stick it in the food processor with tahini, cumin, garlic cloves, salt, pepper, lemon juice and olive oil to thin it and make it creamy. Best dip/condiment since hummus; I guess it essentially is the same recipe as hummus, but with eggplant instead of chickpeas.

[ragdoll13.livejournal.com]

Actually, I'll be making baba ganoush for Monday.

[skreidle.livejournal.com]

While I acknowledge the health benefits of eggplant, I've never had a preparation of it that I liked the taste of. :P

[thesnark.livejournal.com]

I would say rather than traditional breading which would require frying, you can add similar texture by dredging the slices in a little egg and then your bread crumbs and parmigiano like you would to fry them, but instead, bake them with a little non-stick cooking spray on each to "oven-fry".

The breading's crispiness never withstands the sauce in eggplant, veal or chicken parmesan whether you pan fry or oven fry, but it does sponge up the flavors and gives the sauce a way to hold onto the eggplant/veal/chicken in the dish, so I would go with a breading, but take the oil out of the equation by baking it. And I definitely think you're on the right track with the more eggplant idea. I would also perhaps roast a little red pepper to add to your sauce - it always adds such a nice flavor and gives it a little bit of a Tuscan spin.

And a little spinach never did anything to an Italian casserole but make it EVEN MORE FUCKING DELICIOUS.