Wednesday, June 27, 2012

Eggplant Romano

I have been wanting to try a non-breaded, non-fried eggplant dish that still captured the deliciousness of the parm, but without *some* of the calories.

1 medium eggplant, peeled, sliced into rounds, salted, rinsed, and patted dry
Romano and Parmesan cheese (shredded or grated)
2-3 fresh romano tomatoes, sliced
fresh basil leaves
Panko or breadcrumbs
Olive oil
tomato sauce
fresh parsley
6 cloves garlic

Peel eggplants, toss with lemon, and salt and allow to sit for 30 minutes.
Preheat oven to 400 degrees when you rinse the eggplants.
Coat bottom of baking dish with layer of tomato sauce.
Place eggplant in pan. Top with slices of tomato, basil and parsley leaves. Sprinkle shallot and garlic cloves around in the sauce.
Sprinkle on cheese, oregano, and breadcrumbs, and top with salt and pepper, and a drizzle of olive oil.
Bake for approximately 30 minutes, or until sauce is bubbly and the breadcrumbs are toasted.

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