Lo-Cal Eggplant Parm


Grill Master
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I had two long, skinny Japanese eggplants and a craving for eggplant parm.

Peeled and sliced eggplants and cut slices in half. Put on a Pammed sheet, seasoned with s&p and Italian seasoning.

Broiled slices 6 minutes on first side, flipped, seasoned, 5 minutes on second side. Cut slices into bite-sized pieces.

Made my own sauce from pureed tomatoes, garlic, seasonings and a splash of red wine. Pinch of sugar.

Ladled some sauce to cover the bottom of a casserole dish. Layered half of the eggplant on sauce. Dolloped 1 cup of part-skim ricotta (I can have 1/3 of a cup per day) on top of eggplant. Sprinkled with fresh basil. Layered remaining eggplant on top of ricotta, then ladeled more sauce, just to cover. Sprinkled just a little parm on top.

Baked, covered, at 350 for 40 minutes.

Served (two serving spoonsful) with an overcooked chicken patty topped with a bit of reduced fat shredded cheese.

Delicious! A keeper.

It will be even better the second day. And the third. And fourth ....



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