Tuesday, January 13, 2015

Eggplant Parmesan

Eggplant Parmesan is one of those comfort food meals that I will always love! I was amazed that it still tastes so good and be low fat :)

Serves 8-10

1 medium to large eggplant
4 T cold pressed extra virgin Olive oil/separated
1 T sea salt, separated
4 egg whites, separated
1/2 Cup homemade breadcrumbs (Toast up some stale bread, let cool and pulse in processor with dried basil, oregano and garlic powder) or use toasted oat bran
1 small container low fat ricotta cheese
1 cup low fat mozzarella cheese
1/4 cup parmesan cheese
2 jars organic tomato sauce (or make your own, it's simple to do.Recipe at the end)
Salt and pepper, dried basil and oregano, garlic powder to taste
Mix in a small bowl the ricotta cheese with 2 egg whites, dried herbs, garlic powder, salt and pepper and a little of the parmesan cheese
Wash and Slice eggplant (not too thick)and Place on (2) cookie sheets
Sprinkle one side with salt and a a T of olive oil, turn over and do the same to the other side.
Whisk 2 egg whites and set aside in a flat bowl
Place the breadcrumbs on a plate
Dip each eggplant slice in the egg whites then the breadcrumbs
Place 2 cookie sheets in a 350 degree preheated oven to get hot
Place the eggplant slices on the preheated cookie sheets and return to the oven for 10 minutes, turn and bake for another 10 minutes
tomato sauce
eggplant slices
dot with ricotta cheese using a teaspoon
sprinkle of mozzarella cheese (save most of the mozzarella for the top)
sprinkle with parmesan 

Bake for 45 minutes to 1 hour until bubbly and golden brown
Let Rest for 10 minutes and serve with a side salad or try my bean salad made with garbanzo beans and veggies for a protein and fiber boost. 

High in Carbs, so portion control your meal.


2 pounds organic roma tomatoes
2 cloves fresh garlic
1 small onion
2 stalks organic celery
1 T. Olive oil
Fresh or dried basil, oregano to taste
salt and pepper to taste
Wash and slice tomatoes, set aside in a bowl to reserve the juices
Chop up garlic, onion and celery and add to heated pan with the olive oil in it.
Saute for a few minutes until the onion is clear then add tomatoes and cook until sauce is thick. Sometimes, I take the time to peel the tomatoes...however the vitamins are in the peel and the peel also adds body to the sauce.