I looked inside my fridge and knew I wanted to do something with eggplant. Now that I know my hubby will eat, I try to plan carefully. "How can I use it this time," I ask myself. Seeing that I did not have all the ingredients for a real Eggplant Parmesan, I decided to modify this recipe. I grilled eggplant slices and mushrooms and alternated layer of the veggies with a ricotta/fontina mixture. The results! YUM! This will definitely go on my recipe book. It is not only delicious but it is also a super quick version of lasagna without having PASTA...c'mon, I know you carb-conscience like this already! Try it!
Keywords: bake entree vegetarian low-carb eggplant Italian
Ingredients (serves 4)
- 1 medium globe eggplant
- 1 pint mini-portabella mushrooms
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 1 24 oz can all-purpose tomato sauce (I use 6-1 sauce)
- 2 tsp garlic powder
- 2 tsp parsley
- 2 tsp Italian seasoning
- 2 tsp salt for sauce
- 1 tsp salt for eggplant
- 2 tsp ground black pepper
- 3/4 cup low-fat ricotta
- 1 1/2 cup fontina, grated
- 1/2 cup parmesan cheese
- 1 tsp parsley
Preheat oven to 450F. Heat a grill over stove. Slice eggplant lengthwise, about 1/2 thick. In a bowl, mix salt, pepper, and olive oil. Brush oil mixture on both sides of eggplant and grill, for 5 minutes on each side or until somewhat soft. The oven will do the rest of the cooking. After the eggplant is cooked, saute mushrooms with garlic for 8 minutes.
Meanwhile, in a saucepan, heat tomato sauce and the following 4 ingredients. Boil the sauce for 10 minutes.
In another bowl, mix the ricotta, 1 cup fontina, parmesan cheese, and parsley.
In a 9x9 glass pan, start the layering process. Place 1 cup sauce on the bottom. Next add 4-5 eggplants, evenly on the pan. Layer with 1/2 ricotta mixture. Repeat the process, ending with sauce. Sprinkle the top with the 1/2 cup grated fontina. Bake for 20 minutes.
Serve with your choice of pasta.
Powered by Recipage