Low Fat Eggplant Parmesan Kosher Dairy Recipes

LOW FAT CHOCOLATE-CHIPS COOKIES (KOSHER-DAIRY)

Steps:

• Preheat oven to 350°F (175°C).
• Mix flour, baking soda and salt.
• In a large bowl mix brown sugar, powder sugar, butter and vanilla extract.
• Add bitten egg whites to sugar mixture.
• Gradually alternate and add milk and dry ingredients to the sugar + egg mixture.
• Mix in the chocolate chips.
• Using two spoons, place cookie portions onto baking sheet lined with baking paper. Make sure to leave a lot of space between cookies.
• Bake for 10-12 minutes, until center of cookie is stable - DO NOT over bake!.
• Place baked cookies on cooling net.
• * When cookies are ready they are moist and soft - they are not supposed to be dry and hard.
• Enjoy!
• Remarks:.
• * When using a mixer follow the same order of directions: first the sugar mixture, egg-whites and lastly the dry ingredients and the chocolate chips.
• * If you'd like the recipe to be Pareve, you can use margarine instead of butter, and water instead of milk - but I am not sure about the taste -- .

LOW-FAT VELVETY CAULIFLOWER SOUP (KOSHER-DAIRY)

Steps:

• Heat the oil in a large pot.
• Add the chopped celery and onion, sprinkle with a dash of salt, and fry over medium-high heat.
• When the onion and celery are soft and you can smell the aroma, move them to one side of the pot and melt the butter on the other side.
• Sprinkle the flour and cream of tartar on the melted butter, and combine to a smooth dough using a wooden spoon.
• Add a small amount of water and diluite the dough. Make sure there are no lumps.
• Slowly add the rest of the water and combine all.
• Add consomme and mix.
• Add cauliflowers and mix.
• Add thyme and milk and mix.
• Taste and add salt and freshly grounded pepper.
• Bring to a boil: be careful it might boil-over!
• Lower heat to medium-low, partially cover and simmer for additional 10-15 minutes until cauliflower is al-dente but not mushy.
• At this stage you may serve the soup as it is or you may mash using a hand blender, or roughly mush using potato masher.
• Serve hot and enjoy!

LOW FAT EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Preheat oven to 425°F.
• Slice eggplant about 1/4" thick, spray with non-stick spray.
• Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
• This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
• Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
• Place a layer of eggplant on top of the sauce.
• Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
• Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
• Top off with the rest of the cheeses.
• Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
• ENJOY!

LOW FAT YELLOW CAKE (KOSHER-DAIRY)

Steps:

• Preheat oven to 360°F.
• Dump corner of paper towel in butter and grease baking pan, square or round.
• Mix all ingredients in bowl #1 using a hand mixer (high speed).
• Manually, mix all ingredients in bowl #2.
• Spoon one spoon of flour mixture and evenly flour the greased baking pan.
• Gradually and alternately add mixture #1 & #3 to flour mixture, using a hand mixer (medium-low speed), until mixture is homogenous and smooth - it's not a thin mixture.
• Bake 45 minutes until cake is ready: golden-brown, dry and bouncy to touch.
• Enjoy!

LOW FAT EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 400 degrees.
• Peel and slice eggplant into 1/2 slices.
• Spray both sides with cooking spray and place on a sprayed baking sheet.
• sprinkle with half of the salt and garlic powder.
• Bake 20 minutes, turning the eggplant halfway through cooking time.
• In a sauce pan, saute minced garlic in cooking spray until lightly browned.
• Add tomato sauce, italian seasoning, oregano, and bouillon granules.
• Reduce heat under pan to very low and cover.
• Remove eggplant from baking sheet.
• In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
• Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.

LOW-FAT EGGPLANT PARMESAN (KOSHER-DAIRY)

Steps:

• Preheat over to 400°F.
• Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
• Peel eggplants, and cut crosswise into ~1/4"-thick slices.
• Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
• Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
• Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
• Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
• Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
• Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
• Place half of eggplant over sauce.
• Spoon 1/2 of remaining Tomato sauce over eggplant.
• Sprinkle half of mozzarella on top.
• Repeat with remaining eggplant, tomato sauce and mozzarella.
• Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
• Serve hot.
• Enjoy!