This dish is one of the best possible ways to enjoy eggplant. If it were available at a restaurant, I’d go there EVERY day just to order it!
¼th of casserole: 199 calories, 9.5g total fat (5.5g sat fat), 729mg sodium, 14.5g carbs, 6g fiber, 7.5g sugars, 16.5g protein
You’ll Need: baking sheet, 8-inch by 8-inch baking pan, nonstick spray, medium-large microwave safe bowl, blender or food processor, foil
Prep: 20 minutes • Cook: 1 hour and 5 minutes •
Cool: 10 minutes
CASSEROLE
1 large eggplant (about 20 ounces)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
SAUCE
2½ cups roughly chopped cauliflower
¼ cup fat-free milk
2 tablespoons grated Parmesan cheese
1 teaspoon chopped garlic
¼ teaspoon salt
⅛ teaspoon black pepper
Optional topping: chopped fresh basil
1. Preheat oven to 400 degrees. Spray a baking sheet and an 8-inch by 8-inch baking pan with nonstick spray.
2. Slice off and discard eggplant ends. Cut eggplant lengthwise into ½-inch slices. Sprinkle with seasonings.
3. Evenly lay eggplant on the baking sheet. Bake for 20 minutes.
4. Flip eggplant. Bake until slightly softened and lightly browned, about 10 more minutes.
5. Meanwhile, make the sauce. Place cauliflower in a medium-large microwave-safe bowl. Add 3 tablespoons water. Cover and microwave for 4 minutes, or until soft.
6. Drain excess liquid from cauliflower, and transfer to a blender or food processor. Add remaining sauce ingredients and 1½ tablespoons warm water. Blend on high speed until smooth and uniform.
7. Remove sheet from oven, but leave oven on.
8. Evenly layer the following ingredients in the baking pan: ¼th of sauce (about ¼ cup), half of the eggplant slices, ¼th of sauce (about ¼ cup), ½ cup mozzarella, 2 tablespoons Parm, and ¼th of sauce (about ¼ cup).
9. Continue layering with remaining eggplant slices, sauce, ½ cup mozzarella, and 2 tablespoons Parm.
10. Cover pan with foil. Bake for 30 minutes, or until hot and bubbly.
11. Uncover and bake until cheese has melted and lightly browned, about 5 minutes.
12. Let cool for 10 minutes before slicing.
MAKES 4 SERVINGS