Broiled Eggplant Parm

Broiled Eggplant Parmesan


I'm so embarrassed. I can't for the life of me figure out how I missed posting this amazing recipe when I loved it so much and had it two or three times in a two-week period. Mollie Katzen's Eat, Drink and Weigh Less is all about making your meals as healthy as possible, which means skipping the fried Eggplant Parmesan. Although it messed up my jelly roll pan a bit (But do you really want your kitchenware to look unused?), this recipe went far in keeping the flavor and minimizing the fat.

I made a few changes to the recipe based on what I had in the fridge. I used havarti cheese instead of mozzarella. Sometimes the havarti is saltier, which I think eliminated the need for extra salt sprinkled on top of the eggplant. I also didn't have ricotta cheese. I'm sure it would have tasted even better with the creamy cheese in the middle of the layers.

My scratch tomato sauce is so simple to make. I love the fresh flavor of Muir Glen tomatoes. It's our favorite. And there's nothing better than using basil we've grown ourselves and picked at the perfect time. Any extra sauce was used to cover the pasta.

My only complaint is that after broiling, the skin was too tough to eat. Paul had no problems eating the skin, though. It really doesn't matter if the skin is edible to you or not. It peels off of the flesh very easily with a fork and knife.

We're pretty big fans of eggplant parm in general. And I can tell you, we really didn't miss much by broiling the eggplant instead of breading and frying it. Lightening up the meal helped us walk away from the table feeling full, but not sick from the grease.

Recipe for Simple Tomato Sauce

Blend one can diced tomatoes (mostly drained), two cloves garlic, and dehydrated basil in mini food processor until garlic is chopped. Add salt and/or fresh black pepper to taste. Heat in heavy sauce pan over medium low heat if necessary.

Serves 2

Eating Vegetarian: 

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