eggplant parmesan


eggplant parm II

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 egg
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.

Advertisements
2 comments
  1. Mark said:

    i actually have taken to baking the eggplant and omitting the breading as of late – mostly out of laziness but somewhat for the health benefits – and it turns out pretty good. of course its not really eggplant paremsean then…such is life :)

  2. tim p said:

    SO ENTICING SO DELIGHTING

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: