Hey there! I meant to post this last night, but yesterday was my first day back to school after Christmas Break, and let me tell you, I was SO tired! I fell asleep on the couch at 9! So, today you can read all about dinner last night.
I made eggplant parmigiana, which is one of my personal favorites. I can eat it rolled up, full of cheese or on a hero, I just love it!! Mike has never been one for eggplant though, until recently when he told me he would eat it if I made it. So, on Sunday when I saw a lovely large eggplant for sale at the supermarket, the decision was made!
Eggplant is a nice one to prep when you have time and then eat later when you don’t! I baked the eggplant and assembled it on Sunday and then just popped it in the oven last night!! Perfect for the first day back when all the coffee in the world will not keep you awake!
Light and easy Eggplant Parm (serves 2 hungry adults with a little bit leftover)
one large eggplant
2 eggs, beaten with some water
1 egg (for adding to ricotta later)
italian bread crumbs
jar of your favorite sauce (I used Stop and Shop brand garlic sauce, but was disappointed, too watery!)
fat-free ricotta cheese (the small one)
fat-free shredded mozzarella
8×8 baking dish (I like my pyrex)
Preheat oven to 350.
The way to make this is fairly simple, hence the name of it! First, spray some cooking spray on a baking sheet and set it aside. Prepare your eggplant by peeling it and slicing it into thin slices. Don’t make them paper-thin, but don’t make them too thick or they will not cook evenly.
After you have the eggplant sliced, prepare a shallow dish with the beaten egg and water mixture. Pour a cup of the breadcrumbs into a large zip top bag. Using a fork or your hands, transfer the eggplant circles into the egg mixture, then drop into the bag of breadcrumbs and shake, coating evenly with crumbs. You can put a few in the bag at a time to speed things up. Place slices on the greased baking sheet
Next bake the eggplant in the oven for 20 minutes. Flip them over and bake for another 10 or 15 minutes. Both sides should be lightly brown and soft when you push your finger into them. Set aside to cool for a few minutes.
In a small bowl combine the remaining egg with the ricotta. I have no idea why you really need to add the egg actually, but my mom always does, so I do too!! set aside.
Now all you need to do is layer! Spoon out some sauce on the bottom of the 8×8 dish. Top with eggplant slices. Spoon sauce over slices. Spoon a dollop or two of ricotta over each eggplant and top with some shredded mozzarella. Repeat this process until you are all out of eggplant. Finish the top off with more sauce and cheese!
Cover the dish with foil and bake in the oven for about a half hour.
After the half hour is up, remove the foil and discard. Bump your oven up to 400 degrees and continue baking until the cheese is melty and brown and you see the sauce bubbling.
Let cool for 5 minutes and serve! Garlic bread is really good as a side to this one! And just think, because you used cheese with no fat it in, this meal was really quite healthy for you as well, go you!