Thursday, November 3, 2011

Eggplant Parmesan - Lite


Don’t let the word ‘eggplant’ turn you off- after all, it’s just a vegetable.  Don’t let the word ‘lite’ turn you off – there is no frying involved here, and taste is not compromised at all.

Straight from my favorite cookbook, Moosewood Cookbook, New Revised Edition, I present a classic. Only better. 



Follow the directions exactly and you will have the most impressive (and easy) and I predict your
 'new favorite way' to serve eggplant - ever. 
(I think my star, check mark, smiley face, and gross smudge speak volumes.... don't you?)




Gather all the goodies. 


Be sure your bread crumbs are highly seasoned. Bake the eggplant till it's nice and soft and toasty on both sides. Sometimes, I flip it over to brown it. You could always give it the broiler treatment. 


Also make sure your tomato sauce is highly seasoned. I sauteed garlic in olive oil, added a large can of tomato puree, seasoned with basil, oregano, thyme and red pepper flakes. 


Sauce. Eggplant. Cheese. Repeat. 


"Heaven!" she sang. 

13 comments:

  1. It looks delicious Tracy.

    I think eggplant is an aubergeine
    it looks like it anyway
    I will have to google that.

    If so we can get them here easily in Ireland
    and I may just try that recipe at the weekend when all the family are here.

    Another lovely recipe by you.

    Thanks and have a good Thursday

    x Fiona

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  2. Looks wonderful!

    I found your blog while searching for a cracker pie recipe,but the picture of the cookbook page made me laugh. I collect old cookbooks and my favorite ones are the ones with food smudges and the cooks comments written in the margins. You KNOW it's a good recipe when you see a little glop on the page.

    Now I have to run to the farmer's market for an eggplant. Thanks for the inspiration!

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  3. wow...looks utterly delicious..
    happy following you..
    check out mine sometime..
    Tasty Appetite

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  4. I saw another recipe with eggplant the other night and was thinking of trying it. This looks delicious:)
    ~Anne

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  5. I love eggplant parm and I may need to try this recipe. It looks really good.

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  6. looks like a great recipe - really delicious - looking forward to it!
    Mary x

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  7. This looks wonderful and the recipe sounds delicious. My family loves eggplant parm and this would disappear from my table in a New York minute.. I hope you have a great day. Blessings...Mary

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  8. Your eggplant parmesan looks absolutely delicious!

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  9. I've never had much luck making eggplant parm, but yours looks cheesy and delicious :)

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  10. Hi everyone! Thanks for taking time to comment here on the blog. I guess eggplant just motivates people to express opinions! If you have never eaten eggplant, this is a perfect way to try it!
    @Julie, Yes, sometimes eggplant is kinda chewy, but be sure to bake it good and long till it it very tender... then start the layering process. SO GOOD! :)

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  11. This is one of my all time favorite dishes. I could eat it for a straight week without getting tired of it. This looks marvelous, great step by step instructions. I'm now sufficiently hungry!

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  12. I'm inclined to avoid aubergine (eggplant) because it soaks up so much oil - this is a wonderful way to treat them. Yummmm!

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  13. Eggplant parm is up there on my list of favorites. I'm always willing to try a lite version. Thanks for sharing!

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