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Related recipes: Eat-Drink-and Weigh Less, Eggplant, Fall, Italian, Main Dishes, Pasta, Vegetables, Vegetarian, Winter
Add these dishes to make a full meal:
Tomato-Basil Salad with Thyme Vinaigrette
Unlike the traditional version, which has the eggplant battered and fried, and then baked in a casserole, this quick, clean version is made under the broiler in just a few steps. It's fun to prepare and really delicious. Be sure to use a good commercial tomato sauce (or your own favorite homemade) and high-quality Parmesan cheese, freshly grated, if possible.
Yield: 2 servings
extra-virgin olive oil as needed
2 small Japanese, Chinese, or Baby Italian eggplants (about 6 ounces each)
salt to taste
freshly ground black pepper to taste
6 Tbs good-quality tomato sauce
6 Tbs part-skim ricotta cheese
6 Tbs shredded part-skim mozzarella cheese
1 Tbs grated Parmesan cheese
3 Tbs minced fresh basil (optional)
Preheat the broiler to 500°F and move the oven rack to the highest position. Lightly brush a baking sheet with olive oil.
Cut the eggplants in half lengthwise, and place each half cut-side-up on the prepared baking sheet.
Lightly brush the cut surface of each eggplant half with olive oil, then broil until the top is golden and fork-tender (about 5 to 6 minutes). Turn the eggplant halves over, and broil on the second side until very soft, another 5 to 6 minutes or so.
Remove the eggplants from the broiler and lower the oven rack to the second highest position.
Turn the eggplants cut-side-up, and sprinkle lightly with salt and pepper. Spread each half of the eggplant with 1 1/2 tablespoons tomato sauce, then spoon 1 1/2 tablespoons ricotta over each half in an even layer. Sprinkle each half with 1 1/2 tablespoons mozzarella and 1/2 tablespoon Parmesan.
Return to the broiler and cook until the cheeses are melted and have formed a lovely golden brown crust, about 5 to 7 minutes. Serve immediately, topped with a sprinkling of minced fresh basil.
Tip: Cover tightly and refrigerate. This dish will keep for only 2 days and is best eaten right after it's made.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
