Recipe: Deconstructed Eggplant Parmesan

August 24, 2011 at 3:12 pm | Posted in country living, family, food, gardening, recipes, weight loss, Weight Watchers | 5 Comments
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This is my Deconstructed Eggplant Parmesan recipe … shared with love.  I hope you give it a try.  It is especially good if you can get your hands on eggplant from a local farm market rather than at the grocery store.  I have noticed the eggplants we buy at the farm stand are more tender and have less seeds than those I can find in a grocery store.

This recipe serves two. It is quick and simple to prepare, Weight Watcher friendly, and a tasty way to enjoy fresh eggplant. The recipe calls for breadcrumbs; if you are using this as a Weight-Watcher recipe be mindful what you use for bread crumbs. I have made this recipe using homemade bread crumbs tossed in olive oil and Italian herbs, baked in the oven until browned. However, while dieting I bake the bread crumbs without tossing them in oil. Or, try buying store-bought bread crumbs that are only toasted bread (read the ingredients and pick a brand that just has “wheat bread” or something like that for the ingredients).

Ingredients

One medium-sized eggplant
4 tsp olive oil
1 to 1-1/2 cups any marinara sauce*
1/2 to 2/3 cups prepared bread crumbs*
1/4 to 1/2 cup grated Parmesan cheese*
Thick-sliced mushrooms, any amount you choose to use

(For items marked with *, if you are following Weight Watchers, decide on amount to use based on the PointsPlus values you can allow for this meal.)

Preparation

Grill mushrooms until lightly browned on indoor grill.

Cut eggplant into 1/2″ diagonal slices. Rub olive oil on both sides of eggplant slices. When the mushrooms come off the grill, set them aside and get the eggplants grilling. Grill eggplants until tender but not mushy — this will not take very long, so watch them closely.

While eggplant is grilling, heat up marinara sauce on stove top.

Once eggplants come off the grill, arrange them on two plates. Spoon marinara sauce over the eggplants; sprinkle grated Parmesan over marinara sauce and top that with bread crumbs, followed by mushrooms.

That’s it — simple, and quite delicious. Healthy, low-calorie, satisfying!

~firefly

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5 Comments »

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  1. Don’t you have to bake it at the end? Since you’re simply adding stuff from a jar like the sauce or sprinkling on the cheese and breadcrumbs, I’d think baking to “meld together” all the ingredients would be recommended.

    Patsy

    • I wouldn’t want to bake it because the eggplant would get too mushy. We like this, because the eggplant has a bit of body too it. The cheese melts from coming in contact with the hot marinara sauce (you heat the sauce up in a saucepan on the stove), the eggplant holds onto plenty of heat after the grilling.

      Plus, a big plus of this recipe in the summer is not heating up the oven and saving the time — this is super quick to put together, and makes a lovely meal.

      However, if you want to bake it, that’s your call. 🙂

  2. YUM! Eggplant is one of my favorites…. Sounds great. Thanks for sharing 🙂

  3. Thanks for the recipe and congratulations on the Vogue knitting!

  4. Looks Yummy!! I will have to try this.


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