Thursday, July 16, 2015

Exceptional Eggplant (Meatless Monday)

Classic Eggplant Parmesan is made even healthier with a tofu and egg white layer.  This is one of our recipes from the Healthy Cafe, converted by a Dietetic Intern to a much lower sodium version by substituting the tofu for cheese and low sodium tomato juice for sauce.  Here's how I made it Monday with the 3 local eggplants I purchased from Richardsons' Farm at the Bridgeport Farmers Market.

Eggplant Parmesan

(Serves 6)

Saute garlic in olive oil.  Blend all ingredients in food processor.
8 ounce no added salt tomato sauce
10 ounce no added salt V-8 juice
3 ounce tomato paste
1 tablespoon Italian herb seasoning
2 garlic cloves, minced
1 teaspoon olive oil
Fresh ground pepper

Place all eggplant slices on baking sheets and broil in oven, 3-4 minutes per side.  Cool.
3 local eggplants, peeled and sliced into 3/8 " rounds

Pour liquid from tofu.  Drain.  Place on a double layer of paper towels;  pat dry.  Process tofu and egg white until smooth.  Set aside.
8 ounce tofu
1 egg white

Shred cheese.
3 tablespoon  parmesan

Layer as follows in baking dish sprayed with Pam:
1/3 sauce
1/2 eggplant slices
1/3 sauce 
Most of shredded cheese
All of tofu-egg mixture
Remaining eggplant slices
Remaining sauce
Rest of shredded cheese
Bake in 350 F oven for approximately 60 minutes, until internal temperature is 150 F.  Let sit for 5 minutes before serving.

Monday's meal was served with local green beans, multigrain rolls and skim milk.  We ate a portion with lunch yesterday.  I ate another serving for breakfast!  

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