Fuunkymonk
New member
I found this recipe in a vegtarian cookbook and it's really great. I love eggplant parmesan, but since it's breaded and deep fried I have to abstain from it while dieting. This recipe is fresh and delicious.
You'll need:
1 eggplant
1 large tomato (I like beefsteak tomatoes)
1 cup of low fat mozzerella cheese
Minced garlic
Some good crusty bread (French or Italian works best, but if you're going low carb I would look for a whole wheat baguette.)
Olive oil
Garlic salt and Pepper
Parmesan cheese
Preheat oven to 400 degrees. Slice your eggplant into 1 inch thick rounds. GENTLY SALT THE ROUNDS. Eggplant soaks up a lot of oil, and salting the rounds will help them from absorbing too much oil. After salting, brush your rounds will some good quality virgin olive oil and rub the minced garlic on both sides of each round. Place the rounds on a flat baking sheet (you might want to lighty spritz it with some Pam.) Bake them for about 18 minutes. While baking rounds, slice up your tomato into rounds and your bread into sandwich sizes. After eggplant is finished baking, place rounds on bread slices and top each round with tomato slices. Salt and pepper your tomato to taste. Then sprinkle your cheese on top of your sandwich and place back into the oven for about 8 minutes or long enough for the cheese to melt and the bread to brown on the sides. When everything is finished cooking, remove from oven, sprinkle on parmesan cheese and enjoy your very lowfat tasty eggplant open faced (or closed faced) parmesan sandwich.
This recipe will usually make about 3 sandwiches, depending on how big your eggplant is, so if you just want to make one for yourself look for a smallish eggplant and remember the best eggplants are on the skinny side. I always try to save my leftover eggplant, but the slices brown after two or three days. This eggplant sandwich makes a great hearty dinner with a salad. I hope you like it!
You'll need:
1 eggplant
1 large tomato (I like beefsteak tomatoes)
1 cup of low fat mozzerella cheese
Minced garlic
Some good crusty bread (French or Italian works best, but if you're going low carb I would look for a whole wheat baguette.)
Olive oil
Garlic salt and Pepper
Parmesan cheese
Preheat oven to 400 degrees. Slice your eggplant into 1 inch thick rounds. GENTLY SALT THE ROUNDS. Eggplant soaks up a lot of oil, and salting the rounds will help them from absorbing too much oil. After salting, brush your rounds will some good quality virgin olive oil and rub the minced garlic on both sides of each round. Place the rounds on a flat baking sheet (you might want to lighty spritz it with some Pam.) Bake them for about 18 minutes. While baking rounds, slice up your tomato into rounds and your bread into sandwich sizes. After eggplant is finished baking, place rounds on bread slices and top each round with tomato slices. Salt and pepper your tomato to taste. Then sprinkle your cheese on top of your sandwich and place back into the oven for about 8 minutes or long enough for the cheese to melt and the bread to brown on the sides. When everything is finished cooking, remove from oven, sprinkle on parmesan cheese and enjoy your very lowfat tasty eggplant open faced (or closed faced) parmesan sandwich.
This recipe will usually make about 3 sandwiches, depending on how big your eggplant is, so if you just want to make one for yourself look for a smallish eggplant and remember the best eggplants are on the skinny side. I always try to save my leftover eggplant, but the slices brown after two or three days. This eggplant sandwich makes a great hearty dinner with a salad. I hope you like it!
guess i just dont notice things as well as i used to.