When I bought a couple of eggplants a few weeks ago, it wasn't because I had anything specific in mind that I wanted to make with them. It was because they were for a great price and I had no doubt at all that I would use them.I was flipping through Cooking Light and saw that one of the best recipes from that particular issue was for Eggplant Parmesan. I didn't follow the recipe completely, as they had it turned into a casserole of sorts-I just used their coating and baking instructions.
I decided to top our eggplant with provolone cheese, served it over red quinoa and used some bottled marinara sauce to bring it all together.
My oldest son was a little bit wary of this dish, but I told him it would taste just like chicken. He tried it and concluded on his own that it did taste like chicken!
We really enjoyed this lightened version of a classic dish. It was good!
Recipe for Eggplant Parmesan* I only followed the recipe for steps 1 & 2
* I added some Italian seasoning to my panko coating
* I topped each slice of eggplant parmesan with 1/2 slice of provolone cheese and then put it back in the oven until the cheese was melted
Beautiful! My mom loves eggplant parmesan! I'll have to make it for her when they come to visit in November!
ReplyDeleteThis looks fantastic! I love how you served it with quinoa =)
ReplyDeleteLoving the lightened version!
ReplyDeleteNo guilt in this dish, yum
ReplyDeleteI was searching for a pumpkin donut recipe and came across your blog. It all looks so pretty. I have a food blog, but I am really bad at the photograph part. Stop by and see me sometime.
ReplyDeleteWhat an awesome dish. And this lightened up version of eggplant parm looks so delicious.
ReplyDelete