Sunday, January 22, 2012
Eggplant Bruschetta (GF)
This is one of my favorite appetizers of all time. I love eggplant and especially Chinese eggplants which are a perfect size for appetizers and far less bitter than the larger variety of eggplants. There is no need to soak them in salt water or peel them or anything like that.
7 tbsp olive oil (105 mL)
1 small onion, chopped
1 garlic clove, minced
14.5 oz can diced tomatoes (411 g)
1/2 cup water (125 mL)
Liquid sucralose to equal 2 tsp (10 mL)
1/2 tsp dried oregano (2 mL)
1/2 tsp dried basil (2 mL)
1/2 tsp No Salt® (2 mL)
1/2 cup Gluten-Free Bake Mix, page___ (125 mL)
1/3 cup grated Parmesan cheese (75 mL)
1/4 tsp Italian seasoning (1 mL)
1/4 tsp No Salt® (1 mL)
1/8 tsp black pepper (0.5 mL)
1/8 tsp salt (0.5 mL)
1 tbsp water (15 mL)
1 lb Chinese eggplant slices (about 1/4-inch (0.6 cm) thick) (0.45 kg)
1 cup grated Mozzarella cheese (250 mL)
In large skillet, in 1 tbsp (15 mL) olive oil, cook onion and garlic until translucent and tender. Stir in tomatoes, water, sucralose, OR SPLENDA® Granular, oregano, basil and No Salt®. Simmer over low heat 10 minutes. On dinner plate, spread Gluten-Free Bake Mix, page___, Parmesan cheese, Italian seasoning, No Salt®, black pepper and salt. In small bowl, beat eggs and water together with fork. Dip eggplant in egg wash and then lightly in Parmesan cheese mixture on both sides. In large nonstick saucepan, in 1 tbsp (15 mL) hot oil, fry eggplant slices until golden brown on both sides. Repeat.
Place a little tomato mixture along with some cheese on each eggplant round. They may be reheated if desired; however, they are tasty at room temperature as well.
Helpful Hints: If you think you will run out of “breading” then stir in some more Parmesan cheese or bake mix. You will need a good nonstick saucepan that is still in good shape to use the amounts of oil indicated otherwise the eggplant absorbs too much oil.
Yield: 8 servings
1 serving (about 6)
8.5 g protein
20.4 g fat
8.0 g carbs