Light Eggplant Parmesan

01/03/2011

Light Eggplant Parmesan

Well, it's resolution time and like most people, I resolve to eat better and exercise. In fact, this morning, I did something I've never done before. I woke up at 7:00 a.m. and went for a (short) run. It was bitter cold and I had chest pains for the icy winds, but I toughed it out for 20 minutes, which in my world is amazing. You see, I hate exercising. I can't think of anything more mind-numbingly boring than getting on a treadmill or lifting weights. I have a hard time believing people when they tell me they enjoy it. I think they enjoy the results and not the process. Anyways, I am gonna invest in my favorite activity. Dance. It's the only way I will stick to moving by body on a regular basis.

In terms of my diet, I resolve to eat a little better. On the whole, my husband and I eat rather healthy. Sure, I love butter, cheese and heavy sauces, but I think I'll limit those recipes to once a week (or every two weeks). I also plan to make more budget-friendly recipes and include the price of each recipe with my posts. Today's recipe was made a couple of weeks ago so I don't remember how much it cost, but I'll try to include prices going forward.

One of my favorite dishes to eat is eggplant Parmesan. Layers upon layers of battered and fried eggplants, rich tomato sauce and melted cheese... It's the recipe for deliciousness and, sometimes, heartburn. It's no secret that eggplant Parmesan is a heavy vegetable dish, so when I had a lonely eggplant in my fridge I was determined to turn it into something a little lighter. How? By grilling the eggplant instead of frying it with flour and omitting eggs altogether from the recipe. Not only is the result a lot healthier, but it also took me a fraction of the time to prepare.

Light Eggplant Parmesan

Ingredients:

1 eggplant sliced thinly (size of your choice)

6 cups basic tomato sauce, heated

1 small ball fresh mozzarella sliced or grated

salt and pepper

2 tbs. olive oil

Method:

Season both sides of the eggplant slices with salt and pepper.

You can grill the eggplant a couple of ways. You can BBQ them if you are living in a warmer part of the world. You can arrange the slices on a non-stick baking sheet and broil them, a few minutes each side. I grilled them on the stove top using my double-burner grill. Grill and set aside.

Preheat oven to 375 degrees.

In a large casserole dish, drizzle the olive oil and a couple of tablespoons of the basic tomato sauce. This will prevent the eggplant from sticking.

Alternate one layer of eggplant with a small tablespoon of tomato sauce. Place a slice of mozzarella (or a bit of grated cheese) on top of the last layer of eggplant.

Bake for about 40-45 min. or until cheese has turned golden brown. Remove from the oven and let stand for 6-7 minutes. Serve.

Happy cooking!

Jan 3, 2011 5:13:08 AM | healthy meal, italian, vegetable

11 Comments

Beautiful photos. I think I can smell the cheesy goodness. I can honestly say that I do like to exercise. I know!! And I was actually heading to the gym in a few minutes, but a run in the cold sunny air sounds great! Thanks for the idea!

Posted by: Ang | 01/03/2011 at 10:37 AM