Originally uploaded by l@in.
The other night I finally tried eggplant parmesan. I think it turned out pretty well. I modifed the recipe to be more healthy.
1 large eggplant
1 tbs flaxmeal
1/2 cup flour
olive oil for frying
1/3 – 1/2 cup parmigiano reggiano cheese
3/4 cup part skim mozzerella cheese
1 jar sugar free spaghetti sauce of choice (or if you’re an over achiever, make your own. you need about 16oz)
wash and peel eggplant. cut into 1/2 thick slices. beat water into egg and place into a bowl large enough to accept the width of the eggplant slices. mix flaxseed meal with flour and place in a similarly sized bowl.
dip eggplant slice in egg wash mixture then dredge in flour mixture. repeat until finished. heat olive oil in a wide frying pan and fry eggplant until crispy and golden brown (about 1 minute or so each side.) drain on paper towels.
place fried eggplant in a single layer in a baking dish (i had to use two.) sprinkle with parmesan cheese. cover with 2/3 of the spaghetti sauce. top with mozzerella cheese. bake at 350 for 20 minutes.
serve over pasta. yummy.