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Old 06-05-2013, 12:51 PM   #1
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Eggplant parmesan!!

OK guys and gals,

I just made this last night. It turned out amazing. This recipe is a tweak of a recipe I found on another website.

Ingredients:

-2 small to medium eggplants (I left mine unpeeled)
-3/4 cup Calorie Countdown milk (you could use another type)
-2 cups pork rind crumbs (basically food processed pork rinds)
-1 tsp basil
-1/2 tsp oregano
-1/2 tsp thyme
-2 jars spaghetti sauce of your choice (you could use less. It all depends on how much sauce you like. I like sauce )
-2 cups shredded mozzarella cheese
-grated (looks like powder) parmesan cheese. I imagine you could use the stuff in the green can.
-1 small can sliced mushrooms
-1/2 cup diced onion (I used yellow onion)


Steps:

1) Pre-heat oven to 375F

2) Cut eggplant into 1/4 inch thick circles

*3) (optional, but I did this) Lay eggplant pieces on several layers of paper towel atop a cookie sheet. Salt both sides. Leave there about 15 minutes. Rinse pieces with water to remove salt. Squeeze dry a bit, if desired. This helps the flavor of the eggplant and gets rid of a lot of moisture in the fruit so you don't have as much water in the dish.

4) Place aluminum foil on cookie sheets (I needed 2) and spray with Pam.

5) Put milk in a bowl. Dip the eggplant pieces into it. Then, coat both sides of the piece with the mixture of spices and bread crumbs from the ingredient list. Lay on cookie sheet.

6) Bake the eggplant for 20-30 minutes until tender. Remove from the oven.

7) In a 9x13 dish, cover the bottom with spaghetti sauce. Then a put down a layer of eggplant, then some sauce, then some sliced mushroom, then a bit of diced onion, then mozzarella cheese. Repeat layers until you have reached the top of the pan or there are no more ingredients left. Sprinkle top of dish with grated parmesan cheese to your liking.

8) Place in the oven uncovered for 40 minutes. The dish needs to be heated through and you will see bubbles around the edges.


This was so good! My picky housemate, who is mellow to negative about a lot of food, rated this an 11 out of 10.

It makes a lot too, so you'll have leftovers. The original recipe said it was 6 servings, but I'll definitely get 8 or more out of it. It all depends on how much you are used to eating at one time.

This looks beautiful too. I'd post pics, but I can't yet as I haven't been a member long enough. I will when I can in a few days

You could add or subtract the onion or mushrooms, change cheeses...it all depends on you. I the flavors of this version though.

Please let me know if you have any questions. I've gotten so many awesome recipes from here that I wanted to share too.

Tracy
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Old 06-05-2013, 01:11 PM   #2
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Oh yes, and sometimes I even add a layer of leftover cooked chicken meat. GOOD stuff!
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Old 06-05-2013, 01:25 PM   #3
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This is awesome and I've been thinking about it alot.
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Old 06-05-2013, 03:06 PM   #4
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Quote:
Originally Posted by buttoni View Post
Oh yes, and sometimes I even add a layer of leftover cooked chicken meat. GOOD stuff!
Thanks for your feedback, Peggy. That chicken option sounds good! Another option I've thought to try is ground beef or ground turkey. There really are so many options.

Tracy
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Old 06-05-2013, 03:06 PM   #5
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This is awesome and I've been thinking about it alot.
Esther, it is so nommie You really should try it. If you do, let me know how it comes out.

Tracy
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Old 06-05-2013, 03:19 PM   #6
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Girls,

I have a question: Do you know if this would freeze well?

There's only two of us here, and I'd prefer not to eat eggplant every day for the next week.

Tracy
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Old 06-05-2013, 05:18 PM   #7
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Eggplant dishes freeze exceptionally well for me, Tracy. In fact, they usually taste better on second cooking than the first night you had them!
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Old 06-05-2013, 06:54 PM   #8
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Originally Posted by buttoni View Post
Eggplant dishes freeze exceptionally well for me, Tracy. In fact, they usually taste better on second cooking than the first night you had them!
Thanks, Peggy

Tracy
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