Wednesday, April 16, 2008
This is a popular vegetable dish which is often served to vegetarians
as the main course. It is nicer made with Chinese eggplant.
This recipe is fabulous with so many meals - even barbecues! Everyone raves about it and several folks have requested the recipe.
NOTE: For how to make this dish, visit Bowulf's Channel.
2/3 cup olive oil
1 large onion, chopped
2 garlic cloves, minced
2 cups canned, crushed tomatoes
1/2 cup water
2 tsp Splenda Granular (or sugar)
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt (can be reduced to 1/4 tsp)
1 cup grated Parmesan cheese
(I tend to mix bread crumbs (low-carb) and Parmesan cheese and ground
almonds and/or leftover bake mixes to reduce sodium in the recipe)
2 tbsp water
1 large eggplant, cut into thin slices or 3 to 4 Chinese eggplants (light purple)
3 cups grated cheese (I mix Gouda and white Cheddar or Mozzarella)
In large skillet, in 2 tbsp olive oil, cook onion and garlic until
translucent and tender. Stir in crushed tomatoes, water, Splenda, oregano,
basil and salt. Simmer over low heat 10 minutes. On waxed paper or
dinner plate, spread Parmesan cheese and bread crumbs. In small bowl,
beat eggs and water together with fork. Dip eggplant in egg wash and
then in Parmesan mixture. In large skillet, in about 2 tbsp hot oil,
fry several eggplant slices until golden brown on both sides. Add
more oil to the skillet and repeat.
Layer 1/2 eggplant slices in 9 x 13-inch glass baking dish, cover with
1/2 tomato mixture, sprinkle with half grated Mozzarella cheese;
repeat. Bake in 350 deg. F. oven 25 minutes. (If you want this dish
to heat up faster, bake in 375 deg. F. oven).
Nutritional Analysis (using Parmesan Cheese for breading): Yield: 12 serv.
1 serving: 241.6 calories; 10.6 g protein; 18.7 g fat; 7.9 g carbs