Eggplant Parmesan

eggplant parmesan

Hey NCJ Peeps, I took a little time off for the holidays but I’m back!  It’s a new year and time to start fulfilling those New Year’s resolutions and eating healthy.  After Thanksgiving, Christmas and New Years I can’t eat another bite of turkey, stuffing or (I can’t believe I’m saying this) cake!  So here’s a recipe to help you stay healthy while not sacrificing flavor.  I actually never had eggplant before writing this post but I can see why a lot of vegetarians substitute this for meat.  It has a hearty texture and is heavy enough to fill you without giving you that bloated feel.  Also, instead of frying the eggplant Parmesan it’s baked, lightly sprinkled with mozzarella (not smothered) and served with a healthy tomato sauce.  Now if I could just get myself to the gym I would be good!

Aside from eating healthy I have some resolutions of my own for this website.  My goal is to post a new recipe at least twice a week, begin my YouTube series and do more exciting giveaways for my loyal fans.  I’m telling you all this so you can hold me accountable!  So I won’t get upset if I get an email or two holding me to my word…that’s what friends are for :)

Do you have any New Year’s resolutions you want to share?  Here’s to a bigger better 2013!

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Ingredients

Olive oil, for baking sheets
2 large eggs
3/4 cup Italian breadcrumbs
2/4 cup finely grated Parmesan
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce
1 1/2 cups shredded low fat mozzarella

 

Directions

Preheat oven to 375 degrees.  In a wide, shallow bowl, whisk together eggs.  In another shallow bowl, combine breadcrumbs and Parmesan; season with salt and pepper.
Dip eggplant slices in eggs, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.  Bake until golden brown on bottom, 20 to 25 minutes.  Turn slices; continue baking until browned on the other side, about 20 minutes more.  Sprinkle low fat mozzarella on each slice and place back in oven until cheese is melted.
While the eggplant is baking, heat sauce on the stove until bubbling.  To serve, ladle about a half cup of sauce on a plate and place 2 to 3 slice of eggplant on the sauce.  Garnish with fresh parsley or oregano.

Recipe adapted from Martha Stewart

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Comments

  1. But looks just as tasty!!!!

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