Eggplant parmesan (shulman)

8 Servings

Ingredients

Quantity Ingredient
Olive oil spray
2 pounds Eggplant or 2-medium
1 Onion; chopped
3 Cloves minced garlic; or more to taste
3 pounds Ripe tomatoes; peeled, seeded and chopped, see pantry
**SEASONINGS TO TASTE**
Salt and pepper
1 tablespoon Fresh basil
1 teaspoon Fresh oregano
1 pinch Cinnamon
½ pounds Nonfat mozzarella cheese; sliced or grated
⅔ cup Nonfat parmesan cheese
¼ cup Whole wheat bread crumbs
1 teaspoon Olive oil; optional
⅓ cup Freshly grated Parmesan cheese; final topping

Directions

SAUCE

REST

PANTRY: Three 28-ounce cans tomatoes, drained and chopped OVEN 450F (230C; 8) Cut eggplant in half lengthwise and pierce the cut side in a few places with the tip of a knife. Place cut sides down on a lightly sprayed baking sheet (s) and bake 20 minutes. Remove from oven and allow to cool.

Meanwhile, make sauce. Spray a sauce pan or a small amount of olive oil over medium-low heat and soften the onion, about 3-5 minutes. Add half the garlic and cook until onion is beginning to color. Add the tomatoes, the seasonings (salt through cinamon) and the remaining garlic. Bring to a simmer and cook, uncovered, for 30 to 40 minutes, until the sauce has cooked down and is just beginning to stick to the pan. Taste and adjust seasonings. Remove from heat and let cool slightly; then puree.

When eggplant is cool enough to handle, slice crosswise (into half moons) about ¼-inch thick.

OVEN 425F. Spray a 3-quart gratin or baking dish. Spread a spoonful of tomato sauce on the bottom of the baking dish, then add a layer of eggplant slices. Cover with some mozzarella, a thicker layer of sauce, a sprinkling of non-fat Parmesan. Continue in this order -- eggplant, mozzarella, sauce, and non-fat Parmesan -- finishing up with a lavish layer of sauce, bread crumbs and freshly grated Parmesan. Optional: drizzle with olive oil.

Bake for 30 to 40 minutes, until bubbling and beginning to brown, serve.

MENU: crudite with dips; leek or spinach soup; mixed greens salad; fruit cup or a pudding.

>from The Vegetarian Feast by Martha Rose Shulman, modified: applying low-fat cooking tricks from her later cookbooks. >from Pat Hanneman (Kitpath) to Eat-lf Mailing List 1998-Apr-01 Pat Notes: This is not traditional breaded eggplant with cheese. Instead, Martha Rose Shulman has taken the components -- the tastes we love about the dish -- and created a gratin. LF TIPs: saute onion at lower temperatures. Mix the flavors of garlic: some cooked, some fresh.

Suggestions: Use pre-grated nonfat mozzarella cheese. Use both nonfat and lowfat Parmesan cheese: ⅔ nonfat for the layering and ⅓ lowfat freshly grated for the topping. If you used lowfat Parmesan and the oil: mc-PER SERVING 24% cff: 166 cals; 4.5g fat. (Cannot recommend using "I can't believe it's not butter" spray for this dish due to the high temperatures.) Fresh herbs make the difference.

(mc-PER SERVING 13% cff: 176 cals; 2.5g fat) Recipe by: modified: VEGETARIAN FEAST, by Martha Rose Shulman Posted to EAT-LF Digest by KitPATh <phannema@...> on Apr 01, 1998

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