PREP 1 hour plus standing BAKE 1 hour MAKES 6 main-dish servingsEggplant Parmesan
We cut the fat in this Italian favorite with delicious results by oven-roasting the eggplant instead of breading and frying it. Then we topped it off with a cheesy, golden crust of mozzarella, Parmesan, and bread crumbs (see photo).
PREP 1 hour plus standing BAKE 1 hour MAKES 6 main-dish servings
TOMATO SAUCE
1 tablespoon olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 cans (28 ounces each) whole
tomatoes in puree
¼ cup tomato paste
1 teaspoon salt
¼ teaspoon coarsely ground
black pepper
¼ cup loosely packed fresh basil
leaves, chopped (optional)
EGGPLANT
3 medium eggplants (about
3¼ pounds), cut lengthwise into
½-inch-thick slices
2 tablespoons olive oil
½ teaspoon salt
BREAD-CRUMB TOPPING
2 teaspoons butter or margarine
2 slices firm white bread, coarsely
grated
1 garlic clove, minced
2 ounces part-skim mozzarella
cheese, shredded (½ cup)
2 tablespoons grated Parmesan
cheese
CHEESE FILLING
1 container (15 ounces) part-skim
ricotta cheese
2 ounces part-skim mozzarella
cheese, shredded (½ cup)
2 tablespoons grated Parmesan
cheese
¼ teaspoon coarsely ground
black pepper
1. Prepare Tomato Sauce: In 4-quart saucepan, heat oil over medium heat until hot. Add onion and cook until tender, about 8 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring frequently.
2. Stir in tomatoes with their puree, tomato paste, salt, and pepper, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to low and simmer, uncovered, 25 minutes or until sauce thickens slightly. Stir in basil. Makes about 6 cups. (Cover and refrigerate 2 cups sauce for another use; see Tip.)
3. While sauce is simmering, prepare eggplant: Preheat oven to 450°F. Grease 2 large cookie sheets. Arrange the eggplant slices in single layer on cookie sheets. Brush top of eggplant slices with olive oil and sprinkle with salt.
4. Bake eggplant slices 25 to 30 minutes or until tender and golden, rotating sheets and turning slices over halfway through cooking. Remove eggplant from oven and turn oven control to 350°F.
5. Prepare Bread-Crumb Topping: In nonstick 10-inch skillet, melt butter over medium heat. Add grated bread and garlic, and cook about 7 minutes or until lightly browned, stirring occasionally. Transfer to small bowl. Add mozzarella and Parmesan; toss until evenly mixed.
6. Prepare Cheese Filling: In medium bowl, mix ricotta, mozzarella, Parmesan, and pepper until blended.
7. Assemble casserole: Into 13" by 9" glass baking dish, evenly spoon 1 cup tomato sauce. Arrange half of eggplant, overlapping slightly, in baking dish; top with 1 cup tomato sauce then dollops of cheese filling. Top cheese with 1 cup tomato sauce, remaining eggplant, and remaining tomato sauce (about 1 cup). Sprinkle casserole with the bread-crumb topping.
8. Cover dish with foil and bake casserole 15 minutes. Uncover and bake 15 minutes longer or until hot and bubbly. Let stand 10 minutes for easier serving.
EACH SERVING About 380 calories | 21 g protein | 35 g carbohydrate | 19 g total fat (8 g saturated) | 39 mg cholesterol | 1,385 mg sodium.
GH Test Kitchen Tip
Freeze the leftover sauce and use it over pasta or polenta.