I have to admit, I don't cook Italian nearly enough...mainly because of my obsession with all things Asian. However, whenever I do, I wonder why I don't more often. We are about to depart on a Tuscan extravaganza, however, and as all of my friends know, I must always purchase a cookbook when I go abroad. So, stay tuned for that fabulous treat.
In the meantime, here is a classic recipe...made lowfat of course...because that is how I roll
2 Eggplants, sliced to about 1/4 inch rounds
3 eggs (you can just use one yolk if you are calorie budgeting)
panko breadcrumbs
2T. italian seasoning mix
2 rounds of skim mozzarella, sliced into 1/4 inch rounds
1 16oz. container of skim ricotta
Lazy option: Trader Joes Tuscan Red Sauce or Mushroom Sauce
Motivated option: your own family sauce recipe
1T. capers
2T. chopped parsley
2T. chopped basil
1/2 tsp oregano
2T. crushed garlic
2T. olive oil
Heat oven to 400. Mix panko or italian breadcrumbs with the seasoning and dip eggplant slices into egg and then the crumbs. Place on cookie sheets and brush with small amount of olive oil while baking (about 10 minutes)
In the meatime, mix the garlic, capers, and herbs with the lowfat ricotta. Spray non-stick cooking spray into a large baking pan. When eggplant is done, layer in the pan, then cover with thin layer of ricotta, thin layer of sauce. Repeat. When at the top of the pan, place sliced mozzarella over the whole shebang and bake at 400 for another 30-40minutes.
I personally like to serve with a nice caprese salad with baby tomatoes and mini mozzerella balls and basil drizzled with evoo and balsamic.
In the meantime, here is a classic recipe...made lowfat of course...because that is how I roll
2 Eggplants, sliced to about 1/4 inch rounds
3 eggs (you can just use one yolk if you are calorie budgeting)
panko breadcrumbs
2T. italian seasoning mix
2 rounds of skim mozzarella, sliced into 1/4 inch rounds
1 16oz. container of skim ricotta
Lazy option: Trader Joes Tuscan Red Sauce or Mushroom Sauce
Motivated option: your own family sauce recipe
1T. capers
2T. chopped parsley
2T. chopped basil
1/2 tsp oregano
2T. crushed garlic
2T. olive oil
Heat oven to 400. Mix panko or italian breadcrumbs with the seasoning and dip eggplant slices into egg and then the crumbs. Place on cookie sheets and brush with small amount of olive oil while baking (about 10 minutes)
In the meatime, mix the garlic, capers, and herbs with the lowfat ricotta. Spray non-stick cooking spray into a large baking pan. When eggplant is done, layer in the pan, then cover with thin layer of ricotta, thin layer of sauce. Repeat. When at the top of the pan, place sliced mozzarella over the whole shebang and bake at 400 for another 30-40minutes.
I personally like to serve with a nice caprese salad with baby tomatoes and mini mozzerella balls and basil drizzled with evoo and balsamic.
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