What to do with Eggplant?
Friday, March 7th, 2008What to do with an Eggplant? Sometimes you walk through the grocery store and see these vegetables but really have no idea how to prepare them.
I have found that there are two types of eggplant people. Ones, such as myself, that has never prepared one; and then the ones that eat them often. It is all or nothing with eggplant.
But…the eggplant provides the fiber and nutrients we need and they are also very low in calories. Below is a helpful and easy way to prepare the eggplant. It is filling and tasty and something you may have been missing out on.
BAKED EGGPLANT
1 peeled eggplant, cut into 1/4-inch-thick slices
1 tbs. Olive oil
1 medium onion, chopped
1/2 teaspoon dried Italian seasoning
3 garlic cloves, chopped
1 (8-ounce) package sliced mushrooms
1 (8-ounce) can tomato sauce, divided
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup grated fresh Parmesan cheese
Spray a cookie sheet with cooking spray. Arrange the eggplant slices on a baking sheet and broil 3 –4 minutes on each side or until your eggplant is lightly browned.
Sauté the mushrooms in olive oil for about 3 minutes. Add onion, garlic, and seasonings and sauté another 5 minutes.
Spread half of mushroom mixture in bottom of a baking dish coated with cooking spray. Arrange 1/2 of eggplant slices over mushroom mixture; sprinkle with salt and pepper. Top with 1/2 cup of tomato sauce and ½ of the mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with more salt & pepper; top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with remaining mozzarella and Parmesan.
Bake, uncovered until cheese melts. Enjoy!
