Wednesday, May 5, 2010

Broiled Eggplant Parmesan

Looks good, huh? It tastes even better.
Original Recipe found in All You Magazine May Edition

Broiled Eggplant Parmesan

1 15oz can diced Italian tomatoes
2 medium eggplants
salt and pepper
6 oz part-skim mozzarella, shredded
1/4 cup grated Parmesan
1/3 cup Italian- seasoned bread crumbs

Preheat broiler to high; place a rack about 8 inches from heat source. Line a baking sheet with foil and mist with cooking spray. Drain tomatoes and puree in a blender or food processor. Set aside.
Slice eggplant into 1/3 inch thick slices. Mist both sides of eggplant slices with cooking spray and sprinkle salt and pepper. Broil eggplant until golden brown, turning once, 10- 12 minutes total.
Remove baking sheet from oven. Spoon on some tomato puree, sprinkle with both cheeses, and top with bread crumbs. Place back into oven and broil until cheese is melted and bread crumbs are toasted, 1- 2 minutes. Serve immediately

266 calories, 11 g. fat and 18 g. protein

Note: This makes a ton. Two eggplants is a lot. I split the recipe except for the can of tomatoes. Plus, the skins of the egg plant were a little hard to eat. Next time, I think I might peel the skin off before cooking.

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