Mediterranean Eggplant Casserole - 19.9g Carbs, 8.2g Fiber, 9.7g Sugar
From: Homestyle Family Favorites Annual Recipes 2008
Eggplant Parmesan is traditionally made by breading eggplant and frying
it in a great deal of oil. By microwaving the eggplant before assembling
the casserole, we've slimmed down the fat and calories considerably. Yet
this dish is every bit as tasty as the classic.
Prep Time: 27 min
Cook Time: 43 min
Total Time: 1 hrs 20 min
Serves: 6
2 eggplants, peeled
1/2 cup water
4 oz mushrooms, sliced
1 onion, thinly sliced
1 clove garlic, minced
3 Tbsp minced fresh basil
1/2 tsp ground black pepper
2 1/2 cups tomato sauce
1 1/2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1. Cut the eggplants crosswise into 3/8"-thick slices. Layer the slices
in an 11" x 7" glass baking dish. Sprinkle with 1/4 cup of the water.
Cover loosely with wax paper and microwave on high power for 7 minutes. Redistribute the pieces, moving the soft ones to the center of the dish.
Cover with wax paper and microwave on high power for 8 minutes longer,
or until all the slices are softened.
2. Drain the eggplants. Transfer to a platter lined with several layers
of paper towels. Cover with more towels and press out the excess liquid.
Set aside.
3. In a 2-quart casserole, combine the mushrooms, onion, and garlic.
Add the remaining 1/4 cup water. Cover with a lid and microwave on
high power for 4 minutes. Stir well, cover, and microwave on high
power for 4 minutes longer, or until softened. Drain well and stir
in the basil and pepper.
4. Preheat the oven to 350 degrees F. Coat the 11" x 7" baking dish with cooking spray.
5. Spread 1 cup of the tomato sauce on the bottom of the baking dish.
Top with half of the eggplant slices and all of the onion mixture. Add
1 cup of the remaining tomato sauce, 3/4 cup of the mozzarella, and
1/4 cup of the Parmesan. Top with the remaining eggplant, the remaining
1/2 cup tomato sauce, the remaining 3/4 cup mozzarella, and the remaining
1/4 cup Parmesan.
6. Bake for 20 minutes, or until bubbly. Let the casserole stand for
10 minutes before serving.
Serves: 6
Nutrition per Serving:
195.4 Calories, 8.2g Fat, 4.3g Saturated Fat, 792.2mg Sodium,
19.9g Carbs, 8.2g Dietary Fiber, 9.7g Total Sugars, 14g Protein
User Reviews:
SummerGirl020 - 2/13/2009 -
Even Yummier: I make a very similar Layered Eggplant Dish by pan sauteing
my eggplant slices over medium heat, with a litle canola oil spray or
light coating in pan, and a touch of garlic and salt. They taste even
better with that browned flavor. Saute until soft in the center, but
not mushy. Then use in layering as above.
frauline_annie - 2/13/2009 -
Another way to prepare the eggplant first is to spray both sides with
olive oil and then grill it until there are grill marks on both sides,
it's done, but not mushy. Even my kids like the flavor when I make it
that way. I do it that way for eggplant lasagne and I'll do it this
way for this recipe too. Sounds fabulous!
