Eggplant Parmesan

Lighter than many recipes that call for breading and frying the eggplant, this is adapted from my favorite vegetarian cookbook, Deborah Madison's Vegetarian Cooking For Everyone.

INGREDIENTS

1 1/2 lbs globe eggplants
salt and pepper ; to taste
EVOO
2 cups fresh tomato sauce ; warmed
8 basil leaves ; torn into pieces
4 oz mozzarella ; thinly sliced if fresh, grated otherwise
1/2 cup parmesan cheese ; grated

Servings

INSTRUCTIONS

1. If eggplant are not garden fresh, slice into rounds 1/3" thick and sprinkle liberally with salt. Let stand about 30 minutes to remove the bittern juices. Rinse to remove excess salt and blot dry.

2. Brush both sides of the eggplant with EVOO. On the grill (or under the broiler if you prefer), cook the eggplant until lightly browned on each side. If the eggplant looks a little dry this is no a problem, the casserole will remedy any dryness.

3. Preheat oven to 375ºF. Lightly oil a gratin dish.

4. Add half the basil to the warmed tomato sauce. Add 1/3 to the bottom of the gratin dish. Layer the half the eggplant into the dish in an overlapping layer. Add mozzarella, then basil and parmesan cheese. Layer on the remaining eggplant, then the remaining 2/3 of the tomato sauce.

5. Bake until hot and bubbly, about 30 minutes. Serve with a side salad tossed with a light vinaigrette.

To make a quick fresh tomato sauce:

In a saucepan, saute a finely diced onion and 3-5 cloves minced garlic in EVOO over low heat. When softened, add 1 lb tomatoes and cook until saucy. Puree with an immersion blender for a smooth consistency, or leave chunky.

NOTES

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Eggplant Parmesan

1 1/2 lbs globe eggplants 
  salt and pepper to taste
  EVOO 
2 cups fresh tomato sauce warmed
8  basil leaves torn into pieces
4 oz mozzarella thinly sliced if fresh, grated otherwise
1/2 cup parmesan cheese grated

1. If eggplant are not garden fresh, slice into rounds 1/3" thick and sprinkle liberally with salt. Let stand about 30 minutes to remove the bittern juices. Rinse to remove excess salt and blot dry.
2. Brush both sides of the eggplant with EVOO. On the grill (or under the broiler if you prefer), cook the eggplant until lightly browned on each side. If the eggplant looks a little dry this is no a problem, the casserole will remedy any dryness.
3. Preheat oven to 375ºF. Lightly oil a gratin dish. 
4. Add half the basil to the warmed tomato sauce. Add 1/3 to the bottom of the gratin dish. Layer the half the eggplant into the dish in an overlapping layer. Add mozzarella, then basil and parmesan cheese. Layer on the remaining eggplant, then the remaining 2/3 of the tomato sauce. 
5. Bake until hot and bubbly, about 30 minutes. Serve with a side salad tossed with a light vinaigrette.

To make a quick fresh tomato sauce:
In a saucepan, saute a finely diced onion and 3-5 cloves minced garlic in EVOO over low heat. When softened, add 1 lb tomatoes and cook until saucy. Puree with an immersion blender for a smooth consistency, or leave chunky.

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Nutrition

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Serving Size: 1 Serving (209g)
Recipe Makes: 4 Servings

Calories: 186
Calories from Fat: 112 (60%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 1g
Cholesterol 20.9mg		6 %
Sodium 245.3mg		8 %
Potassium 422mg		11 %
Total Carbohydrate 10.6g		3 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 4.8g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 186

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