REDUCED-FAT EGGPLANT (AUBERGINE) PARMESAN
One of DH favorites, he can't get enough! Have a loaf of crusty Italian bread rubbed with some roasted garlic to go with this along with some Caesar salad! Mmmmmm....... :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Spray baking sheet with cooking spray.
- Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
- Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
- Bake at 400 degrees F. for 20 minutes, or until tender.
- In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
- Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
- Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
- Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).
- Sprinkle with parmesan cheese and serve.
LOW FAT EGGPLANT (AUBERGINE) ROLLATINI
This is a low fat version of a high fat classic. When selecting your eggplant for this recipe, chose long eggplants to accomodate the rolling. Simple & delicious. Also, for those of you who enjoy OMAC, this recipe can be added to your list. It was inspired by a recipe I wrote down from a PBS cooking show, that I altered a bit.
Provided by BonnieZ
Categories One Dish Meal
Time 1h30m
Yield 16 rolls, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
- Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
- Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
- Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.
- Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
- Try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
- In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside.
- Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
- Place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool.
- You will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant.
- Once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling.
- In a 13x9 pan, spoon enough sauce to coat the bottom of the pan.
- Layer the eggplant rolls seam side down over the sauce.
- Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan.
- Bake in a 350F oven for 30-45 minutes.
- For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
- Once you have made the rolls freeze them individually on a baking sheet.
- Once frozen remove from the baking sheet and store in freezer bags.
- When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls.
- Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.
LOW FAT EGGPLANT (AUBERGINE) PARMESAN
A tasty version of a high-fat favorite! Enjoy with whole wheat pasta for a healthy meal. Substitute vegetable bouillon grandules for a vegetarian dish.
Provided by JacquelineS
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
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.
EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE
This is the final recipe I am entering from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome.
Provided by twissis
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
- Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
- Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
- Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
- Bake for 30 min or till hot & bubbly. Serve immediately.
- NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
- NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.
YUMMY LOW CARB LOW FAT GRILLED EGGPLANT (AUBERGINE)
This recipe fits in with the south beach, GI and atkins diets as well as tastes delicious. Diets can make eating boring and leave you feeling hungry. After a few attempts, this made mr. nondiet love it. This was super easy to make and really a delicious treat while dieting. It also looks very "restaurant-ish" on the plate. Yummy.
Provided by Zeeva22
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- mix the ricotta cheese in a small bowl with the pepper, granulated garlic and parsley.
- Place into fridge while preparing eggplant.
- Cut eggplant into 1/4 inch slices.
- In a flat plate mix olive oil and garlic salt.
- Then, dip eggplant slices into olive oil mixture and place on george foreman grill for 12 minutes each slice.
- Place a single layer of eggplant in a greased baking dish (use pam cooking spray).
- Place a spoonful of the ricotta mixture on top of eggplant, then one slice roasted pepper and another slice of eggplant on top.
- You may make these three layers by repeating the procedure.
- Top with a sprinkle of mozerella cheese and bake for 20 minutes at 350 degrees.
- It is delicious and very simple to make!
Nutrition Facts : Calories 401, Fat 9.7, SaturatedFat 1.4, Cholesterol 27.2, Sodium 1132.5, Carbohydrate 28, Fiber 15.6, Sugar 11.3, Protein 52
LOW-FAT, GOOD FAT EGGPLANT (AUBERGINE) CASSEROLE
This is adapted from an old Pennsylvania Dutch casserole to fit my ballet diet:) It is extremely good, low fat and has no "empty calories"- everything fits into the AHA/Diabetic Exchange system. Original credit goes to Rachel Sitler of Berwick, PA for a great, versatile recipe. 1 additional cup of tomato juice can be substituted for tomatoes to make a spaghetti sauce or salsa base. Squash or zucchini, of equal volume and in season, can be used instead of eggplant. This recipe always turns out very good, but I have found that its texture varies greatly with small adjustments in temperature, and from oven to oven. Experiment a little first before planning a dinner party around it:) Serves 3-4. Store leftovers for up to four days.
Provided by Emmie Gruchow
Categories One Dish Meal
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F, and prepare vegetables.
- In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
- Transfer to unprepared baking pan.
- Bake eggplant mixture for 30 minutes.
- Mix onion, tomatoes, tomato juice, salt in medium bowl.
- After thirty minutes, pour tomato juice mixture over eggplant mixture.
- Bake at 350°F for additional half hour.
- Allow to cool a little before serving.
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