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Ингредиенты
- 2 med Unpeeled aubergines, sliced 1/2-inch thick Salt (it's really a must)
- 2 x Slightly beaten Large eggs blended with a little lowfat milk Italian seasoned bread crums Oil, 1 part olive/1 part vegetable
- 1 x Clove mashed, peeled garlic
- 1 quart (liberal) of tomato sauce (SEE NOTE) Freshly grated parmesan and romano cheese
- 1 x Ball low-fat mozzarella cheese, sliced very thin
Инструкции
- NOTE: I make my own, using 2 large cans crushed Italian tomatoes, 3 or possibly 4 6-ounce. cans Italian seasoned tomato paste, 1/2 tomato paste can of water
- [to get scrapings of paste from all cans], 1 whole bay leaf, Italian seasonings including basil, oregano, and black pepper. I simmer this several hrs and frequently make it the day before because sauce is
- *always* better the second day.
- Generously salt each slice of aubergine, piling the slices on top of each other in a deep bowl.**Put a weight on the pile!** This will remove bitter juices inherent to the aubergine itself.
- Let the aubergine stand about 30 min, draining the bowl at least two times. If the aubergine slices average about 3 inches in diameter, you might want to slice them in half. Dip slices in egg-lowfat milk mix, then into bread crumbs.
- Coat bottom of heavy pan well, but not deep, with olive and vegetable oils.
- Heat with freshly mashed garlic. Brown coated aubergine until breading is done, and outside is golden brown. Drain on paper towels.
- Grease a 9x13 casserole dish, and place a layer of aubergine on the bottom.
- Next, sprinkle parmesan and romano cheese, then 1-1/2 to 2 c. tomato sauce. Top with mozzarella cheese. Repeat layers, ending with mozzarella cheese.
- Bake at 350 degrees for 20-25 min, or possibly until cheese melts and is slightly browned.
- Serves 10-12.
- Note: Leftover sauce can be used for pasta on the side, or possibly kept frzn till another time.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 841g | |
| Calories 321 | |
| Calories from Fat 101 | 31% |
| Total Fat 11.31g | 14% |
| Saturated Fat 3.31g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 154mg | 6% |
| Potassium 1844mg | 53% |
| Total Carbs 43.36g | 12% |
| Dietary Fiber 25.4g | 85% |
| Sugars 18.21g | 12% |
| Protein 19.92g | 32% |
