Kitty's Eggplant Parmesan:
This recipe will serve 4-8 people depending on the portions you serve.
Ingredients:
-
2 lg.or 3 med. eggplants
16 oz low fat or regular mozzarella cheese either shredded or sliced from a chunk
1 med/lg container low fat or regular ricotta cheese
4-8 tbsp. parmesan or romano grated cheese
4-5 eggs
Flour, enough to coat eggplant
Salt, oregano, thyme, basil, garlic powder to taste
Italian breadcrumbs, enough to coat eggplant
Italian tomato sauce, either homemade or a store bought brand like Healthy Choice or Prego
Olive Oil, light or regular
Directions:
Wash and peel or leave skin on eggplant as desired. Cut eggplant in about 1 inch slices and place in a colander, sprinkle all slices with a little salt, let it sit in colander about 20 minutes with some weight on top. I place a paper plate over the eggplant and then place a teakettle or other heavy object on top of it, the salt will prevent any bitter flavor from the eggplant.
Beat eggs slightly with a small amount of water in a bowl. Place some flour on a flat plate or dish. Put breadcrumbs into a separate dish. I generally add extra herbs and garlic powder to my crumbs.
Pat eggplant dry from excessive salt and moisture, but still keeping it slightly moist. Dip slices into the flour on both sides, then dip it into the beaten eggs and then the breadcrumbs last.
Place eggplant slices in a single
layer on a large baking sheet, sprinkle a
generous amount of olive oil on top, according to how much fat you want
to use,
place it under broiler until slightly browned, turn slices over and repeat
on other side for 1-2 minutes.
Using a 9x13 or larger baking pan, glass pan will work better with the sauce, if you have it. Ladle some of the Italian Sauce on top, approx. 11/2 cups. Place baked eggplant slices in 3 rows each overlapping slightly. Generously spread ricotta cheese on top, followed by sliced or grated mozzarella cheese, then sprinkle some parmesan or romano on top of that. Spread a generous layer of sauce to cover cheeses slightly, then layer again with eggplant and cheeses, finish off with a little of the sauce and some more grated parmesan.
Place in preheated 350 degree
oven for approx. 20-30 min or until all cheeses are melted and it's bubbling.
Let it sit for at least 20 minutes before cutting into it.
Serve with a nice garden salad, Antipasto, garlic bread and a nice bottle
of wine. ENJOY!
