Tuesday, March 04, 2008

Cambridge Cooks: Eggplant Parmesan Cambridge Cooks: Eggplant Parmesan

Photos: Debra Pearlman

This recipe comes from friends Scott and Amanda K. They say it can be made ahead and reheated at 350 degrees for 30-40 minutes. It is usually baked uncovered, but be careful not to let the cheese get too brown on top.


2 small eggplants, about 2 lbs. total
1 1/2 c roasted fresh tomatoes sauce or your favorite purchased brand, but not chunky
4 oz. part skim mozzarella, grated
1/4 c. chopped parsley
1/3 c. freshly grated Parmesan cheese (about 2 1/2 oz.)
Non-stick vegetable oil
1 lemon, juiced
Salt and pepper, to taste


1. Pre-heat oven to 400 degrees

2. Peal the eggplants and slice cross-wise, 1/2" thick

3. Arrange the slices in one layer on a baking sheet and spray with the non-stick veggie spray. Sprinkle them with the lemon juice and salt and pepper to taste.

4. Bake 10 minutes; turn over and bake for an additional 10 minutes or until golden

5. Spread 2 tbsp. of the tomato sauce in the bottom of an 8-inch round quiche dish or pie plate.

6. Arrange one half of the eggplant slices over the sauce, overlapping them slightly and top the eggplant with half of the remaining tomato sauce, half of the mozarella, half of the parsley and half of the Parmesan.

7. Repeat the procedure with the reaining ingredients and bake for 30 minutes or until very hot and bubbly.

This is another easy game-day recipe. You can make it ahead and heat it up during the first half, serve during half-time, and get back to the game for the start of the 3rd quarter -- that is if you're watching the Final Four during March Madness.

Baking the eggplant reduces the calories, making it good for those trying to keep their New Year's Resolution.

Enjoy Everyone!


Post a Comment

<< Home