Showing posts with label eggplant parmesan. Show all posts
Showing posts with label eggplant parmesan. Show all posts

Thursday, October 22, 2015

Eggplant Parmesan, Delicious and Lower Sodium #recipe @LucyBurdette



LUCY BURDETTE: I have made eggplant Parmesan before, but not in a lower salt version. And I would not order it in a restaurant now, because I know the cheese and sauce are loaded with sodium! But we had a few gorgeous purple eggplants in the garden, along with some lovely green peppers, and they were all calling to me.

One of the things I'm learning with my new way of eating is always read the package labels. Then you can make healthier choices, without punishing yourself!

Ingredients

16 ounces fresh mozzarella (85 mg sodium per ounce)
Six green or banana peppers, sliced
One large onion, thinly sliced

 Two large purple eggplants
Two jars spaghetti sauce (I used one Francesco Rinaldi no salt, and one Classico spicy red pepper), 40 mg sodium per 1/2 cup for the FR and 310 mg of sodium per 1/2 cup for the Classico
Grated fresh Parmesan cheese
Unsalted breadcrumbs



If this seems like too much to do in one day, you can bake the eggplant ahead of time and refrigerate until the next day.

Peel the eggplant and slice it into rounds. Dip each round into a saucer of milk and then into a saucer of breadcrumbs and place on a greased cookie tray. Bake the eggplant for about 25 minutes until soft and beginning to brown.

Sauté the onions and peppers in olive oil until soft.


Grate the fresh mozzarella.


Now you are ready for assembly. Pour half of each sauce in the bottom of a greased 9 x 13 pan. Layer in the eggplant, followed by onions and peppers, topped by mozzarella. Repeat the layers until all the ingredients are used, ending with cheese. Sprinkle the grated Parmesan over the top. 

Now bake the eggplant casserole at 3:50 for half an hour covered with foil. Remove the foil and bake another 15 minutes until cheese is melted and browning and sauce is bubbling.

May be served with Italian bread and a green salad or other green vegetable. This makes a huge tray of eggplant that serves 6-8 easily. And it was truly good, with the veggies all melting together with the cheese...

Note: although dried shredded mozzarella in a bag is easier, it contains 170 mg of sodium per ounce and is not as tasty as the fresh.


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Thursday, September 12, 2013

Lucy Burdette's Eggplant Parmigiana


LUCY BURDETTE: I have two small complaints about the summer. First of all, how did it go by in such a hurry? 

And the second? Our disappointing garden. The resident woodchuck did his best to mow down the green beans and the okra, the weeds went crazy (busy gardener error,) and the weather was funky. Even so we did get a nice selection of peppers--both green and banana, a wonderful crop of cucumbers, and finally, some tomatoes and eggplant. 

About once a year when the season warrants, I make homemade eggplant parmigiana. It probably wouldn't pass muster in a real Italian kitchen because I don't fry the eggplant or make the sauce from scratch. Even so, using our own shiny purple eggplant and a handful of peppers just out of the garden, it tastes pretty darned good.

Ingredients


1 large or 2 medium eggplants, peeled or not, sliced into rounds
milk for dipping
Panko breadcrumbs
1 onion, sliced
3 peppers sliced
1 large jar Classico spicy red pepper tomato sauce (or whatever kind you like)
8 oz fresh mozzarella, shredded
 generous handful of grated parmesan cheese

 
Dip the eggplant slices into a shallow bowl of milk, then breadcrumbs, then spread them onto a greased cookie pan and bake about 1/2 hour until tender and brown (350.)

Saute the onions and peppers in a little olive oil until soft.

Layer the sauce, the eggplant, the vegetables and the cheeses in an oiled 9 x 12 Pyrex pan, and top with more grated Parmesan.



 
Cover with foil and bake for 30 min at 350, then remove the foil and bake another 10-15 minutes. The casserole should be bubbly and the cheese beginning to brown.

Serve with a green salad, and if you wish, crusty bread to mop up the sauce.




 





LUCY BURDETTE is the author of the Key West food critic mysteries. You are invited to follow her on PINTEREST, FACEBOOK, and TWITTER!  

AND HERE'S A LITTLE FAVOR: IF YOU USE PINTEREST AND LIKE THE LOOKS OF A RECIPE OR A BOOK COVER, WOULD YOU PLEASE PIN IT? xoxo Lucy