TWO EGGPLANT PARMIGIANA RECIPES
ONE AMAZING - ONE NOT SO AMAZING
My friend Sandy is an amazing cook with an amazing food blog... check out her recipe for eggplant parmigiana!
http://alasandy.com/2009/12/14/parmigiana-di-melanzane-eggplant-parm/
See...What did I tell you... amazing, right?!?!
My Mom also made amazing eggplant parmigiana and always served it w/ her trusty, elongated, wooden handle, flat spatula. That spatula is part of my childhood kitchen memories and is my favorite inherited family heirloom. Really. I kid you not.
Well, sadly, I'm not an amazing cook and even more 'sadly' - while" NuAtkins-ing" I can't make Sandy's (or even my Mom's) delicious eggplant parmigiana... How delicious is Sandy's dish, you ask? As good as I've ever had in New York City's Little Italy, and that's good!
Being on NuAtkins has been relatively painless - though there are those days I miss, even crave pasta... any kind of pasta... fettucini alfredo, spaghetti carbonara, baked ziti, lasagna, Spaghetti-O's -- well, maybe not... You name it... if it's Italian and pasta, I want it. And don't even get me started on pizza!!!
The other day I had to have something Italian to stop me from going on a pasta/pizza binge... To do that w/o totally blowing my diet, I settled on eggplant parmigiana -- sadly, not Sandy's - not even my Mom's --- too many carbs (why is everything carbolicious so fattening?). But if I was careful, I could keep the carbs under the carb binge level by making a not too fattening, very, very easy, not even close to being gourmet eggplant parmesan (it's not worthy enough to be called 'parmigiana') even non-amazing cooks can make...
And you know what? It satisfied my craving! Richard even liked it!!
Ingredients:
One medium/large eggplant
One/two balls of mozzarella cheese
One bottle of your favorite tomato sauce (I prefer marinara)
Directions:
Slice the eggplant (about a 1/2 inch thick)
Slice the cheese
Spray the bottom of your casserole and/or baking dish w/ oil
Layer the bottom w/ a single layer of raw eggplant...
Then add a layer of cheese...
Then eggplant...
Then cheese... leaving the top layer cheese
Pour the sauce (I use a whole medium size bottle) over the layers, letting it seep down the
side of the layers
Bake in a 350 degree oven for about an hour, or until the sauce and cheese are bubbling.
1 comment:
This sounds simple, but very good. Think I'll try it. I love recipes that only call for a few ingredients.
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