When I see large, beautiful eggplants in the market, I think of one of my husband’s favorite dishes, Eggplant Parmesan. It usually takes time to prepare. I created this quick version so we could have it more often. Cutting the eggplant into small pieces helps it to cook and absorb the sauce flavor in only 20 minutes.
l Use a skillet or casserole that can be placed under the broiler for a few minutes.
l 4 crushed garlic cloves can be used instead of minced garlic.
l Preheat broiler.
l Start eggplant parmesan.
l While eggplant cooks, and mix ricotta and Parmesan together.
l Complete eggplant dish.
Yield 2 servings.
3/4 pound eggplant (about 4 1/2 cups cubed)
Olive oil spray
2 cups frozen chopped onion
2 teaspoons minced garlic
2 cups no-salt-added pasta sauce
Several drops hot pepper sauce
1/4 cup part-skim milk ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded, reduced-fat mozzarella cheese
Salt and freshly ground black pepper
1/2 cup fresh basil leaves, chopped
Preheat broiler. Wash eggplant, do not peel. Cut into pieces about 1/2-inch thick by 1-inch. Heat an 8-to-9-inch nonstick skillet over medium-high heat and spray with olive oil spray. Brown eggplant in skillet, about 2 minutes. Add the onion and garlic and saute 2 minutes, stirring occasionally. Add the pasta sauce and hot pepper sauce, stir to combine ingredients. Bring to a simmer, lower heat to medium, cover with a lid and cook 15 minutes. Meanwhile, mix ricotta cheese, Parmesan cheese and mozzarella cheese together. When eggplant mixture is finished, add salt and pepper to taste. Remove from heat and spread cheese mixture over the top. Place under the broiler, about 6-inches from the heat to form a golden topping, about 2 to 3 minutes. Watch to make sure cheese does not burn. Remove from broiler and sprinkle basil on top.
Per serving: 493 calories (38 percent from fat), 20.7 g fat (9.2 g saturated, 6.3 g monounsaturated), 55 mg cholesterol, 26.4 g protein, 54.7 g carbohydrates, 13.2 g fiber, 729 mg sodium.
Source: Linda Gassenheimer