Eggplant Parm - lightened.

I just stumbled upon a recipe I had made a while back and it reminded me that soon we'll be getting boat loads of eggplant from greensgrow CSA. Last year we made supped up tomato mozzarella salads and we're definitely going to make them again this summer - but we'll also be making this eggplant parm rolls - it's a perfect dish to make on a Sunday and bring to lunch all week long. The recipe is from Bon Appetit and it's a bit time consuming but makes a ton and it's way better for you than the standard fried eggplant parm - especially when you sub in some part skim ingredients.

First you slice and salt the eggplant, put it into colanders until the water beads on top of it - rinse and dry the eggplant then broil it for about 3-4 minutes per side until it starts to brown. While the eggplant cools make the stuffing - blanched, chopped greens (recipes calls for swiss chard, I think I used kale), egg, parmesan, mint and pepper. Pour tomato sauce on the bottom of a greased pan then start stuffing!

Once all the eggplant is stuffed top the eggplant with more sauce and mozzarella.

Bake at 350 covered for about 40 minutes then uncover and cook for another 15-20 minutes until the top start to brown. Then eat, and eat, and eat.

Baked (not fried!) Eggplant

I'm not a huge eggplant fan. It's not the taste that I don't like (it doesn't really taste like anything - right?) it's a texture thing. I'm not interested in mushy eggplant but I am interested in crispy, greasy, fried eggplant. When Ron said he wanted fried eggplant for dinner I remembered this recipe my mom used to make for eggplant parm where she baked the eggplant first before layering it in a casserole dish with mozzarella and tomato sauce. The eggplant was always crispy and good and so much better for you then the fried stuff. I baked mine and Ron fried his - I must admit that his looked better than mine and probably tasted a little better too BUT if you're looking for a good eggplant recipe without all the grease, this is a pretty good substitute.

I peeled and sliced the eggplant and set up a little egg wash/bread crumb assembly line. I used a whisked egg white and italian bread crumbs because they're what I had on hand. If you use plain bread crumbs be sure to season them with salt and pepper.

Dip the eggplant in the egg then the bread crumb then put them on a sheet pan sprayed with cooking spray. Put the breaded eggplant in a preheated 425 degree oven for about 30 minutes then flip the eggplant over and cook for another 10 minutes. It seems like a long time but it ensures that they're get crispy and not mushy!

We didn't want to go italian and cover these with sauce and cheese, that seemed too heavy for a summer meal. Instead we went sort of middle eastern. I made a tzatziki sauce by mixing grated cucumber and onion with lemon zest, minced garlic, chopped fresh mint, salt, pepper and nonfat greek yogurt. I also made a chickpea salad with a can of drained chickpeas, green peppers, tomatoes, red onion, cucumbers, black olives, salt, pepper, lemon juice and olive oil.

This was REALLY good. I'm excited to eat leftovers for lunch tomorrow!