Eggplant Parmesan (Shulman)

Eggplant Parmesan (Shulman) Ingredients

Olive oil spray	1 ts Fresh oregano
2 lb Eggplant or 2-medium	1 pn Cinnamon
SAUCE	REST
1 Onion; chopped	1/2 lb Nonfat mozzarella cheese;
3 Cloves minced garlic; or	2/3 c Nonfat parmesan cheese
3 lb Ripe tomatoes; peeled,	1/4 c Whole wheat bread crumbs
**SEASONINGS TO TASTE**	1 ts Olive oil; optional
Salt and pepper	1/3 c Freshly grated Parmesan
1 tb Fresh basil

Instructions for Eggplant Parmesan (Shulman)

PANTRY: Three 28-ounce cans tomatoes, drained and chopped OVEN 450F (230C; 8) Cut eggplant in half lengthwise and pierce the cut side in a few places with the tip of a knife. Place cut sides down on a lightly sprayed baking sheet (s) and bake 20 minutes. Remove from oven and allow to cool. Meanwhile, make sauce. Spray a sauce pan or a small amount of olive oil over medium-low heat and soften the onion, about 3-5 minutes. Add half the garlic and cook until onion is beginning to color. Add the tomatoes, the seasonings (salt through cinamon) and the remaining garlic. Bring to a simmer and cook, uncovered, for 30 to 40 minutes, until the sauce has cooked down and is just beginning to stick to the pan. Taste and adjust seasonings. Remove from heat and let cool slightly; then puree. When eggplant is cool enough to handle, slice crosswise (into half moons) about 1/4-inch thick. OVEN 425F. Spray a 3-quart gratin or baking dish. Spread a spoonful of tomato sauce on the bottom of the baking dish, then add a layer of eggplant slices. Cover with some mozzarella, a thicker layer of sauce, a sprinkling of non-fat Parmesan. Continue in this order -- eggplant, mozzarella, sauce, and non-fat Parmesan -- finishing up with a lavish layer of sauce, bread crumbs and freshly grated Parmesan. Optional: drizzle with olive oil. Bake for 30 to 40 minutes, until bubbling and beginning to brown, serve. MENU: crudite with dips; leek or spinach soup; mixed greens salad; fruit cup or a pudding. >from The Vegetarian Feast by Martha Rose Shulman, modified: applying low-fat cooking tricks from her later cookbooks. >from Pat Hanneman (Kitpath) to Eat-lf Mailing List 1998-Apr-01 Pat Notes: This is not traditional breaded eggplant with cheese. Instead, Martha Rose Shulman has taken the components -- the tastes we love about the dish -- and created a gratin. LF TIPs: saute onion at lower temperatures. Mix the flavors of garlic: some cooked, some fresh. Suggestions: Use pre-grated nonfat mozzarella cheese. Use both nonfat and lowfat Parmesan cheese: 2/3 nonfat for the layering and 1/3 lowfat freshly grated for the topping. If you used lowfat Parmesan and the oil: mc-PER SERVING 24% cff: 166 cals; 4.5g fat. (Cannot recommend using "I cant believe its not butter" spray for this dish due to the high temperatures.) Fresh herbs make the difference. (mc-PER SERVING 13% cff: 176 cals; 2.5g fat) Recipe by: modified: VEGETARIAN FEAST, by Martha Rose Shulman Posted to EAT-LF Digest by KitPATh on Apr 01, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

More like this...

Curried Eggplant Soup (Shulman)

Big Green Eggplant Parmesan

Eggplant Parmesan Lasagna

Easy Eggplant Parmesan

Eggplant Parmesan

Ingredient Insight - look inside this recipe

Basil	Bread crumbs	Cinnamon	Eggplant
Garlic	Mozzarella	Olive Oil	Onion
Oregano	Parmesan	Seasonings	Tomato

Eat-lf Eggplants Italian Meatless Cheese Parmes Basil Bread Crumb Olive oil Garlic Onion Oregano Parmesan Tomato Vegetables

for flavor and categorization

Recent searches:   flash th   lemon cream cake glaze   dip crab artichoke   steak marinating   chicken breast pineappl   pineapple cheese spread   y bone steak   back up copy   cool whip jello cream cheese   egg foo young gravy   fennel potato onion   pork cabbage soup   creme de cacao   squash ducks   chicken breast mushrooms   beef   red lobster cheese bread   baked lake trout   frozen pie   sandwich tuna