On the way home from the cookout we passed a small farm. Out front was a produce stand so of course I had to pull in. One of the items I bought was a basket of gorgeous, deep purple, banana shaped eggplants. When I got home I was trying to figure out what the heck to do with them. I was going to grill them but I had bought so many other veggies I wanted to grill and then it came to me....Eggplant Parm! I have never made it before and I was sure I could make it a little lighter. My version is roasted in a balsamic glaze then topped with a red sauce, part skim mozzarella and real Asiago cheese. What a great blend of flavors! Served over fresh spinach it almost made a sort of eggplant parm salad.
Balsamic Roasted Eggplant Parmesan
Serves 5
3 delicious WW points per serving
Ingredients
5 banana shaped eggplants (just over 1 lb), washed, ends cut and sliced lengthwise
Cooking spray
Salt and pepper, to taste
2 Tbsp balsamic vinegar
2 Tbsp fresh oregano, chopped
1 tsp extra virgin olive oil
1 tsp local honey
1 tsp minced garlic
1 tsp coarse ground mustard
1 1/2 cup fresh or jarred pasta sauce
1/4 cup Italian breadcrumb
1 cup part skim shredded mozzarella cheese
1 Tbsp Asiago or Parmesan cheese
Directions
1. Preheat the oven to 400 degrees.
2. Spray a small baking pan with cooking spray and lay the eggplants, cut side down inside.
Sprinkle with salt and pepper.
3. Mix the balsamic through the balsamic through mustard in a small bowl and pour evenly over the eggplant. Turn each to coat evenly.
4. Bake for 30 minutes, turning half way through.
5. Remove pan from oven and on top of eggplant evenly layer the pasta sauce, breadcrumb, mozzarella and Asiago.
6. Bake an additional 10 minutes. Enjoy!
6 comments:
What a delicous healthy take on eggplant parm. Love how you roasted it with balsamic vinegar. I'll bet it was full of flavor!
I've never tried eggplant parmesan.. I might have
to make this!
Great idea for eggplant. Sometimes eggplant works for me
and sometimes I just can't stand it. Unfortunately it
is one of the very few (might be the only thing) items
I prefer breaded.
mmm I love eggplant! I just bought two different kinds yesterday that we'll be planting. Hopefully they talk off and I get to have lots of grilled eggplant and eggplant parm in my future!
OMG, Dawn, that looks amazing! You'll have to e-mail me where this farm is. We saw someone selling local fruit and honey by the side of the road but didn't have time to stop.
Hi! The farm is on the way out Outback Crab Shack on the right side if you are going south. It is right across from the Trout Creek launch ramp off SR-13.
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