Wednesday, April 13, 2011

Eggplant Parmesan

I think every time I make this it is a little different, but it is always good.  This time I added ricotta with caramelized onions and mushrooms, it came out great.

Eggplant peeled and sliced (I used 2 med sized)
onion sliced thin
mushrooms sliced
ricotta I used part skim
1 egg
Italian seasoning
Provolone (happened to be out of Mozzarella)
wholewheat bread crumbs
your favorite sauce

Broil the eggplant slices on a cookie sheet till just browned, flip and do other side. Caramelize onions and mushrooms in a saute pan.  Mix ricotta, Italian seasoning, parsley, Parmesan and egg in a bowl.  Capers were added to red sauce giving it a nice flavor.
To assemble spread a layer of sauce in 9 x 13 pan or individual dishes layer eggplant slices, mix onion/mushroom mixture with ricotta then spread over layer of eggplant, top with another layer of eggplant, sprinkle bread crumbs over eggplant, then top with sauce.  Add more Parmesan cheese over sauce, then Mozzarella or Provolone, sprinkle more bread crumbs.  Bake till bubbly.

This is a healthier way of making it, you don't fry the eggplant and there is less breading but you still get the flavor with some crunch from the crumbs.  Great for a vegetarian meal, and you really can't mess it up.

broiling eggplant

sauting onions and mushrooms

ricotta, egg & spices


ready for oven

finished side photo 
Serves nicely when done in stacks.

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