Follow what lights you up and you'll light up the world. - Rebecca Campbell

I'm Jenn, with 2 n's. Mother of a little superhero, wife, coffee obsessed, lover of life, photography, music, healthy living, nature, food. I have a passion for all the beauty in this world & striving to be the best me possible. Here you will find recipe ideas, mom life posts, photos taken by me & anything else that crosses my crazy mind.

Wednesday, May 16, 2012

Healthy Baked "Eggplant Parm"

This recipe came from one of Gordon Ramsay's cookbooks.  I changed it a little bit based on preference & a couple healthy alternatives.  No breading or frying in oil required to still keep this classic dish delicious.  It obviously looks like a very different dish then the classic version you see in restaurants.  The taste & texture are also different, but it's just as flavorful.  It's a great unique version of eggplant parmesan.  I think it would make a great side dish as well as a full meal maybe paired with some homemade garlic bread.  I have never eaten eggplant without it being fried or topped with lots of marinara sauce & cheese on it because of course it's so good that way, but this recipe really came out great.  I highly recommend it for vegetarians or lovers of eggplant.

The recipe calls for:
2 medium eggplants
10-12 oz container cherry tomatoes
fresh basil
4 cloves of garlic
spray oil
spray butter
1/2 cup grated parmesan cheese

-- Preheat the oven to 400 degrees.
-- Peel then cut the eggplant into thin slices & place them on a baking pan sprayed with oil.  Bake them for 5-8 minutes.
-- Spray a medium sized saute pan with oil.
-- Cut the cherry tomatoes in half & mince the garlic cloves.
-- Add the tomatoes, garlic & butter to the pan.  You can use about a tablespoon of regular butter if preferred, but I used "I Can't Believe It's Not Butter" spray butter. Saute in the pan until the tomatoes start to make some liquid & the garlic brown a little bit.
-- Once this is cooked, rip the fresh basil into pieces & add it to the pan. Mix!
-- Put wax paper into two round 8 inch baking pans & add a layer of baked eggplant until it covers the bottoms.
-- Then add 1/4 of the tomato, basil & garlic mixture onto the top of the baked eggplant in each pan.
-- Sprinkle the layer with some grated parmesan cheese & then continue adding another layer of eggplant & the mixture.
--The last layer should be baked eggplant with some parmesan cheese on top.
-- Bake for another 10 minutes then let it sit for a few minutes before serving.


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