I love the flavor of Italian dishes, but I also want to steer clear of pasta and carbs. This dish is vegetarian, low in carbs and fat, as no ricotta cheese or eggs are used. The sauce and mozzarella alone renders the flavor we crave, without adding extra inches to our waistlines.
As an added benefit, eggplant contains antioxidants A & C, potassium, magnesium, and iron. It's also high in Polyphenols, which can help your body's cells do a better job of processing sugar, especially if you have diabetes.
Small eggplant serves 3. Medium eggplant serves 4 and large serves 5.
INGREDIENTS:
1 medium 9 " eggplant
28 oz. can crushed tomatoes
1 15 oz can Contadina sauce
1 Tbsp extra virgin olive oil
4-6 cloves garlic, minced
1 tsp dry basil, crushed
1 tsp dry oregano, crushed
1 Tbsp fresh chopped basil
3/4 Cup fresh, grated parmesan
1 3/4 Cups shredded mozzarella, low fat
Additional fresh chopped basil for garnish, if desired.
DIRECTIONS:
Parchment paper lined baking
sheets (2 +)
9 x 13 pan (I used a glass pan)
If using 2 medium-large eggplants
9 x 9 baking dish if using 1 large eggplant
Preheat oven to 400°
Slice the ends off the eggplant. Cut 1/4 inch slices lengthwise to create a long "noodle". Spread out the slices (about 9) on paper towels and salt each one to allow them to "sweat" and release excess moisture. After 15 minutes, blot the eggplant dry.
Place eggplant slices on parchment lined baking sheets, brush VERY lightly with olive oil and bake until tender and golden, about 20 minutes, flipping them over at the halfway point. Watch carefully and remove from oven when golden.
In the meantime, prepare the sauce:
Over medium heat, saute the minced garlic with the olive oil for about 1-2 minutes or until fragrant. Do not over brown the garlic.
Add in the crushed tomatoes and sauce. Bring to a low simmer, stir and reduce heat slightly. Add in the dry herbs, crushing them in the palm of your hand to wake up the flavors. Add in sugar.
Assemble 3 layers in your 9 x 13 OR 9 x9 pan:
Pour 1/3 of the sauce on bottom of pan.
Add three slices of eggplant.
Add some sauce to cover eggplants.
Add 1/3 of mozzarella and 1/3 parmesan evenly over each slice. Add three more slices of eggplant, then sauce, and cheese. Repeat once more, spooning any additional sauce over the top layer of eggplant slices (you may have leftover sauce) and top off with remaining cheese.
Bake, uncovered, for 30-35 minutes at 400°
when cheese on top is melted to a golden brown.
Remove from oven. Allow to rest for 15-20 minutes to set before slicing and serving.
Enjoy with a salad on the side.