For dinner tonight I made eggplant parmesan. I love it, but usually the eggplant is fried in oil before baking, but I wanted a healthier version. I found a light recipe from Martha Stewart’s website:
- 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
- 1 T olive oil
- Coarse salt and ground pepper
- 1 C skim milk
- 3 T all-purpose flour
- 2 garlic cloves, minced
- 2 C marinara sauce
- 1/2 C grated mozzarella
- 1/3 C grated Parmesan
Preheat oven to 450 degrees. Arrange eggplant on rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through. While the eggplant is cooking, make the sauce. In a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until thickened, 2 to 3 minutes. This is your pink sauce. Spread one cup of marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Spoon remaining cup of marinara sauce on top. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, about 10 to 15 minutes.
I halved the recipe since my eggplant was a little small. Divide all the ingredients in half, use a smaller dish, and keep an eye on it when it’s baking because it will cook much quicker.
Is anyone else as excited as I am that GLEE is back?