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Ingredientes
- extra virgin olive oil spray
- 2 lb eggplant or possibly 2-medium
- 1 x onion minced
- 3 x cloves chopped garlic or possibly more to taste
- 3 lb ripe tomatoes peeled seeded and minced see pantry salt and pepper
- 1 Tbsp. fresh basil
- 1 tsp fresh oregano
- 1 pch cinnamon
- 1/2 lb nonfat mozzarella cheese sliced or possibly grated
- 2/3 c. nonfat parmesan cheese
- 1/4 c. whole wheat bread crumbs
- 1 tsp extra virgin olive oil optional
- 1/3 c. freshly grated Parmesan cheese final topping
Direcciones
- PANTRY: Three 28-oz cans tomatoes, liquid removed and minced 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 min. Remove from oven and allow to cold.
- Meanwhile, make sauce. Spray a sauce pan or possibly a small amount of extra virgin olive oil over medium-low heat and soften the onion, about 3-5 min. Add in half the garlic and cook till onion is beginning to color. Add in the tomatoes, the seasonings (salt through cinnamon) and the remaining garlic. Bring to a simmer and cook, uncovered, for 30 to 40 min, till the sauce has cooked down and is just beginning to stick to the pan. Taste and adjust seasonings. Remove from heat and let cold slightly; then puree.
- When eggplant is cold sufficient to handle, slice crosswise (into half moons)
- about 1/4-inch thick.
- OVEN 425F. Spray a 3-qt gratin or possibly baking dish. Spread a spoonful of tomato sauce on the bottom of the baking dish, then add in 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 extra virgin olive oil.
- Bake for 30 to 40 min, till bubbling and beginning to brown, serve.
- MENU: crudite with dips; leek or possibly spinach soup; mixed greens salad; fruit c. or possibly a pudding.
- low-fat cooking tricks from her later cookbooks.
- 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/fry 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: 2/3 nonfat for the layering and 1/3 lowfat freshly grated for the topping. If you used lowfat Parmesan and the oil: mc-PER believe it's not butter" spray for this dish due to the high temperatures.) Fresh herbs make the difference.
- NOTES : How to use less oil: use lower temperatures or possibly do not saute/fry if you do not have to; bake at high temperatures whenever possible; use vegetables (puree, juice) not oil to add in moisture; use oil only to bind (like in a dressing) or possibly to add in flavor.
- Other notes are in the recipe (please see) ... "Pat Notes: This is not traditional breaded eggplant with cheese. Instead... "
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 8 servings | |
| Calories 153 | |
| Calories from Fat 32 | 21% |
| Total Fat 3.67g | 5% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 373mg | 16% |
| Potassium 648mg | 19% |
| Total Carbs 16.49g | 4% |
| Dietary Fiber 6.0g | 20% |
| Sugars 7.47g | 5% |
| Protein 15.1g | 24% |
