lovethechefblog

Why Eggplant Parmesan of course!

I went grocery shopping and picked up eggplant. I am not a huge fan of it but I knew I could come up with something that would make it taste yummy. I have always said I could easily be Italian because I love Italian food so I thought I would start there. I sliced the eggplant very thin. I then beat 3 eggs in one bowl and used 2 cups of bread crumbs with 1 teaspoon of Italian seasoning, 1 teaspoon of garlic salt and 1/4 cup Parmesan cheese in another bowl. So I am ready to dip each piece of eggplant in egg and then in bread crumbs. After dredging I cooked them on my griddle. I didn’t fry them because I was saving calories.

In the mean while I used a saute pan and started simmering 4 garlic cloves minced and 2 cans of petite diced tomatoes. I use Hunt’s if I have to use canned because it does not have high fructose corn syrup in it.  I added 1/4 cup of tomatoes paste and 1 teaspoon of Italian seasoning with a few fresh leaves of basil.. I would have used fresh tomatoes but I didn’t have enough fresh. After cooking each piece of eggplant I layered them in a baking dish and cover with my sauce, mozzarella cheese an parm cheese.

I baked it for 30 minutes on 425 and it was WONDERFUL!!! It was a great meat less meal with tons of flavor! Served with bread and salad.