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This recipe is both filling and low fat, using a few tricks to adapt the
traditional heavier recipe into one even the most health conscious would
enjoy. I always grill or broil my eggplant instead of frying in oil, which
greatly reduces the fat intake. Although the recipe calls for reduced fat
cheese, you could take it one step further and use the completely fat-free
ricotta with very good results. I also peel my eggplant, which you may or
may not choose to do, but I do prefer a smoother textured dish than you would
have with the peels intact. Try to choose firm, shiny skinned small to medium
sized eggplants. The larger ones are full of seeds and can be bitter tasting.
This recipe has a wonderful layer of creamy cheeses running through the center,
which contrasts nicely with the spicy tomato sauce. Other Ingredients: Peel the eggplant, and cut into 1/2 inch slices lengthwise. Sprinkle with salt, and layer the slices in a colander to drain, placing a plate and a weight (such as a few cans of tomatoes) on top. Leave to drain for about an hour. While the eggplant is purging, begin the sauce by heating the oil in a medium saucepan. Add the onions and cook until they are translucent. Add the garlic and cook another minute and then add the tomatoes. Season with the chopped basil and other seasonings, and let simmer for about 40 minutes. Rinse the eggplant slices and pat dry. Either broil or grill the eggplant, first spraying lightly with the oil spray to prevent sticking. Cook until golden on either side. In a separate bowl, mix together the ricotta, mozzarella and 1/2 cup of parmesan cheese. Add the egg, basil and season to taste. In an 8 X 12 inch baking dish, spread about 1/2 cup of the sauce along the bottom. Add a couple of spoonfuls of water, mixing lightly. Place a layer of the eggplant slices on this sauce, overlapping slightly. Spoon over enough sauce to cover lightly, and then sprinkle with about 1/4 cup of the parmesan cheese. Repeat with another layer of the eggplant slices and the sauce. Spread the ricotta mixture over this, and finish with the last layer of the eggplant and sauce. Sprinkle with the remaining 1/4 cup of parmesan cheese, and bake in a preheated 350-degree oven for about 30 minutes or until bubbly and golden. Let rest 15 minutes before serving. If you are interested in reading more about vegetables, as well as learning to cook them in the traditional Italian manner, then please check out my index of Vegetable Articles where everything is discussed from cooking with herbs, to various specific vegetables popular in Italian cuisine. Serves 6 | |||||||||||
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