August 9, 2009

Eggplant Parm

Eggplant Parm

What an amazing dish...and a lowfat version of it too! If you don't like eggplant (or at least, you don't think you do), you MUST try this recipe. Imagine a nice, hearty, comforting dish of lasagna, but without the noodles. Instead, thin breaded slices of eggplant are used in their place, smothered in tangy marinara sauce and covered with melted mozzarella cheese. I think one of the secrets that makes this dish amazing is how the eggplant is prepared: it's sliced thin, so you don't get a big mouthful of the typically "scary" vegetable. Dipped in egg whites and covered with a mixture of breadcrumbs and parmesan cheese, the slices are baked (instead of fried) until crispy and golden. I had a leftover slice that wouldn't fit in the dish, tried one, and was blown away! Chewy, salty, sweet, crunchy...I'd almost consider making these by themselves for snacking! Next, layer the slices as you would lasagna, alternating with sauce and cheese, bake for 30 minutes, and you've got a super easy and amazing dish. Even leftovers are amazing.

Make again? No questions asked, and I'm ready to convert eggplant haters!



Eggplant Parm
Vegetarian Time, January 2006

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