This is a delicious lower calorie alternative to high fat lasagne or moussaka. I make my own marinara sauce (recipe follows), but you can definitely use a store bought sauce. The only tedious part is breading the eggplant (aubergine), but the end result is definitely worth it! This recipe serves 2, with 2 portions of leftovers. Enjoy!
What you’ll need:
1 large eggplant (aubergine)
1c bread crumbs
Seasoning for bread crumbs (salt pepper garlic powder)
2 c. low fat mozzarella
½ c. shredded parmesan
½ c milk
2 cans chopped tomatoes
2 tbsp. tomato puree
1 medium onion
½ red pepper
3 garlic cloves
3 fresh basil leaves
½ tsp. dried oregano
½ tsp. dried basil
2 tsp. salt
1 tsp. sugar (if really tart)
1 tbsp. olive oil
First Start the Marinara:
Dice onion, red pepper and garlic.
Then sauté in olive oil, when soft add all the remaining ingredients except the basil and sugar, stew down for about 20-30 minutes.
Next While the Marinara is simmering start the eggplant:
Slice lengthwise in long thin slices. Salt and lay in a colander to drain. Leave about 15 minutes, then rinse and pat dry.
In a shallow dish, mix bread crumbs with seasonings.
In another shallow dish whip eggs and milk.
Alternate dipping the eggplant slices in the breadcrumbs then the egg, and then the bread crumbs again. Repeat with every slice until finished.
At this point tear in the basil and stir in some sugar to cut the bitter taste of the tomatoes, and season to taste.
To assemble place a small amount of sauce on the bottom of the baking dish.
Next place two slices of the breaded eggplant on top of the sauce.
Top the eggplant with another couple spoonful’s of sauce, enough to cover the eggplant.
Sprinkle a small amount of mozzarella and parmesan on top.
Next more eggplant, sauce and cheese, and repeat until ingredients are finished.
Make sure to save some mozzarella for the top.
Bake at 190C or 350F for about 40-50 minutes until golden. Serve with whole wheat pasta and salad. Bon appetite!