Eggplant Parm with a Twist

The other day while strolling through the food store I happen to stumble across the most beautiful nightshade veggie. I stood there lustfully staring at its beautiful deep purple skin running recipes through my head. Next thing I knew it jumped off the produce shelf and into my cart! Who was I to argue, clearly he was coming home with me!
I was so pleased with myself because I actually remembered to write down my ingredients, measurements however I did not. With me you get what you get. Honestly the only time I really measure is when baking, especially bread. That is when salt is no longer salt, it is NaCI and chemical reactions are taking place. It’s madness, absolute madness I tell you!
Here is my version of Eggplant Parmesan. The measurements are approximates and only included for those who freak out when not given specific instructions. Seriously people cooking is NOT hard, it is just reading, experimenting and knowing what tastes good to you, so go crazy!
1 large eggplant or 2 medium
3 egg whites
3Tsp garlic salt
2Tbsp fresh ground pepper, I used a peppercorn medley
1 1/2C Italian bread crumbs
2Tsp parsley
3/4C Parmesan cheese
1 1/2C low-fat mozzarella cheese
1/2C fresh basil (I LOVE basil so I’m sure I used more than this)
1C salsa (I used my oven roasted tomato & jalapeño salsa)
1 small can tomato paste
2/3 jar tomato sauce
1/2C water plus 3Tbsp
Beat egg whites with 3Tbsp of water until frothy. In a separate bowl mix bread crumbs, garlic salt, pepper, parsley and about 1/2C parm. Slice eggplant into 1/4″ disks, dip in egg wash and then coat with bread crumb mixture. Place in a single layer on greased cookie sheets. Bake at 400 for 15 minutes, flip and bake another 15 minutes.
In a large bowl add tomato sauce, salsa, tomato paste, basil and remaining water, mix well. Pour approximately 1C of tomato mix into a greased 9×13 dish. Overlapping eggplant, place a layer on top the tomato sauce.
Add half of the remaining tomato sauce on top eggplant as well as half the mozzarella cheese.

Layer remaining eggplant, sauce and mozzarella. Sprinkle the rest of the parmesan cheese on top and bake for 15-20 minutes or until the cheese is melted and slightly golden.

Remove from heat and try to contain yourself while the hot-cheesy-tomato-goodness cools. I paired mine up with a veggie medley of asparagus, mushrooms and onion. MMMMMMM!

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