Aubergine Parmesan - a.k.a. Eggplant Parmesan

I’m forever trying to break away from my pasta fetish.  I could eat it every single day.  I love pasta and Italian food in general.  I’m also aware (or should I say my waist line is aware) that eating pasta everyday isn’t going to do much for my current sized jeans and me.  We also entered into the “Lets Be Merry Season” where we (I) fill my gob with food and drink galore.  So, my long winded point is that I wanted to make something Italian, nothing with pasta and something on the light side…so, I decided on a healthier aubergine (eggplant) parm.  No frying, no bread crumbs, no eggs, limited use of olive oil and low fat ricotta (I have my tail between my legs for not making it and I got a death stare from my mother when she saw me take the ricotta container from my “green” shopping bag.)  I also added some spinach to the layers – eating my greens.  I did make my own tomato sauce the other day, so I used that in this recipe.  I cut the aubergine on the thick side (1/2 inch), so when I baked them they didn’t disintegrate to nothingness.  All and all, easy, tasty and light…all you need is a salad and glass of wine.  Perfect!

Serves 4-6

Ingredients

2 large aubergines (or eggplants) peeled and cut into ½ inch slices

4 cups hearty tomato sauce

12 oz ricotta cheese (part skimmed)

3 oz baby spinach leaves

¾ cup Parmesan cheese grated

Olive oil

Preheat oven to 400F   Place eggplant slices on a wire rack over a baking sheet. You will need two baking sheets and two racks to accommodate the eggplants in one go.  Sprinkle salt on both sides and leave to drain for 30 minutes. 

Wipe slices and pat dry.  Keeping slices on rack, drizzle with olive oil and bake for 15 minutes.  Turn slices over and bake for an additional 10 minutes.  Cool.

Spread a thin layer of tomato sauce over the bottom of a large ovenproof dish.  Place one layer of eggplant on top of sauce.  Spread a layer of ricotta cheese over each slice, using a spatula to cover.  Top with spinach leaves ricotta. 

Spread a thin layer of tomato sauce over the spinach, top with remaining eggplant slices which are similar in size and overlap if necessary.  Top with additional tomato sauce and sprinkle with Parmesan cheese.  Bake at 350°F  partly covered until the sauce simmers about 1-1/2  hours depending on size of pan…you almost can’t over do it since the slices are on the chunky side.  Do not serve with pasta!

Comments

[Happy Cook]

With such a delciious looking Aubergine dish i woudn't wxant to have pasta. I would want to enjoy the taste of the dish.
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