We got a Chinese eggplant in our farm share last week and I’ve been wondering what I should with it. Seeing as eggplant parmesan may be my favorite Italian (sinful) fare, I figured I should find a way to lighten it up a bit, not to mention think of a faster preparation time for week night eating.
With my oven preheating at 375* I thinly sliced my eggplant and prepared an egg wash and bread crumbs. Dip the slices into the egg and next into the bread crumbs. Partly because I wanted to keep the calories down and partly because my bread crumb canister was nearly empty, I only used about a 1/4 cup of crumbs for all the eggplant. Lay on a baking sheet and cook for about 20 minutes or until the are golden enough for your liking. I stopped once through and flipped mine over.
Meanwhile I had some whole wheat bow tie boiling away and a tupperware container of homemade sauce I had frozen thawing in the microwave. When the eggplant were looking pretty good I pulled them out and topped them with about 1/4 cup of part skim mozzarella cheese and threw them back in the oven, this time on low broil.
Throw them on your pasta, and top with sauce! My man-friend could not get enough of this. I make a wickedly delicious baked version that takes forever and has about five times the cheese and five times the fat. This one is delicious substitution!
Farm fresh cucumbers for me and a small salad for him. Along with a well earned glass of shiraz. Headed to camp for a couple days! It looks like I’ll be posting rainy pictures when I return!