RECIPE: Light Eggplant Parmesan

The other night I was in the mood for Eggplant Parmesan AND Chicken Parmesan.

As a compromise, I made Parmesan crusted chicken cutlets with a light eggplant side.  The doc has ordered that I cut my carb intake so here's a carb conscious way to enjoy some Italian comfort food.  I broil the eggplant instead of breading it and use no sugar added tomato sauce (which tastes better anyway). The eggplant dish is inspired from a recipe I read in Bon Apetit a while back, but I simplified it to cut it down to 2-3 servings and ingredients that are on hand.  Also, allow yourself about an hour of prep time because removing the moisture from the eggplant takes some waiting.  Who said you can't have your eggplant and your chicken too?

Light Eggplant Parmesan
Serves 2-3 with leftovers (bump it up with 2 eggplants)

1 large purple eggplant, sliced thinly lengthwise
1 jar no sugar added tomato sauce (Colivata makes a good one so does Whole Foods)
1 ball fresh mozzarella, sliced into coins
1/2 cup shredded Parmesan cheese
1 15 oz container of part skim Ricotta
1 egg, beaten
1/2 package frozen spinach, thawed and well-drained
8 or so basil leaves


The Eggplant

Prep:
Salt the eggplant slices with course salt and line a colander with the slices, layering them as you go.  Be careful not to over salt.  Allow to drain for 30-60 minutes.  Rub excess salt off/dry with paper towel.

Adjust the oven rack to the top position and preheat the broiler.  Brush both sides of each slice of eggplant with olive oil or spray with olive oil spray, and lay flat on a baking sheet.  Broil each side, about 4 minutes each side.  Set aside and cool.  Keep oven on, but heat to 350 degrees.

The Filling

In a small mixing bowl, combine the egg, 3/4 of the Ricotta cheese in the container, 1/4 cup of Parmesan and the spinach.

Assemble

In a small casserole dish, spray with olive oil spray and spread half of the sauce on the bottom.  Take one slice of eggplant and place a spoonful of filling in the middle.  Roll width wise (short side in) and place seam side down in the dish.  Repeat and line side by side in the casserole dish.  Pour the rest of the sauce over the rolled eggplants.  On each roll, place a basil lead and a mozzarella coin.  Sprinkle with remaining Parmesan cheese.  (below, right before the oven)

Cover with foil and bake for 30 minutes.  Remove foil and bake until the cheese is bubbly and brown.  Pair with the chicken recipe below.  Or don't.  It's your world, I just cook in it!