Collegiate Culinaire: Eggplant Parmigiana
I’ve been craving eggplant parmigiana since I dined at Bella Vista in the North End, Boston’s Italian neighborhood, so I thought I’d try my hand at an Italian classic.
It sure doesn’t look pretty, but it was fairly good by my standards. Definitely worth trying. My only recommendation is to add more Italian seasoning—and as you can see, I added quite a bit. Buon appetito!
1 pound eggplant
6 tablespoons tomato sauce
3 ounces mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
Slice the eggplant into about 12-13 thin slices. Salt both sides of each piece and place in a colandar in the sink for 30 minutes. Pat dry with a towel and arrange on a greased, foil-lined baking sheet. Brush with oil and broil for a few minutes per side until slightly browned, oiling the other side after flipping. Arrange 6 slices on the baking sheet; sprinkle with garlic powder and spread each with about 1/2 tablespoon of the tomato sauce. Top with a little mozzarella, then top each with another piece of eggplant. Repeat toppings and finish with a sprinkle of parmesan on each. Bake at 350º for about 10 minutes, until cheese is melted.
Makes 6 servings
Can be frozen
Per Serving: 113 Calories; 9g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs