"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."
Hello! Today I wanted to share a low-calorie recipe with you - it is still very filling and satisfying, no worries! Serve it as a main dish or a side for a large get together and Enjoy!
(P.S. I am allergic to eggplant, but when I really want this dish I soak the eggplant in milk overnight and it becomes edible.)
“I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.”
-Ursula K. LeGuin
* 3 cups tomato sauce, divided
* 2 medium eggplants, trimmed, sliced in 1/2-inch rounds
* 3 Tbsp extra-virgin olive oil
* 1/4 cup seasoned bread crumbs
* 1/2 cup Parmigiano-Reggiano, grated, divided
* Fresh black pepper to taste
* 1 cup mozzarella cheese, grated
* Small roasting pan
* Non-stick cooking spray
1.) Preheat oven to 450 degrees.
2.) Spray bottom and sides of pan with non-stick spray.
3.) Spread 1 1/2 cups of sauce on bottom of roasting pan.
4.) Top with overlapping layers of eggplant slices.
5.) Drizzle eggplant with olive oil.
6.) Top eggplant with an even layer of bread crumbs.
7.) Sprinkle with half the grated cheese.
8.) Season to taste with black pepper.
9.) Top with remaining sauce and remaining grated cheese.
10.) Bake, covered, 40 min or until eggplant is tender.
11.) Remove from oven and spread mozzarella cheese over the top.
12.) Return to oven, uncovered, 2-3 min, until cheese melts.
13.) Let rest 15 min before serving.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
Have a great day and remember: Go Ahead & Indulge!