Friday, October 7, 2011

NOTHING WRONG WITH HEALTHY PARMESAN EGGPLANT ENJOY DAN:

        EGGPLANT PARMESAN ON THE LIGHT SIDE by CHEF DAN:
Serves 4

INGREDIENTS:

2 small eggplants, sliced 1/2-inch thick
1 tablespoon olive oil
1 cup fat-free milk (skim)
1 tablespoon garlic powder
1/4-cup all-purpose flour1/2cup marinara sauce
1/2-cup part-skim mozzarella cheese
1/3-cup grated Parmesan cheese
Coarse salt and freshly ground black pepper


DIRECTIONS:                          (PRE-HEAT OVEN TO 450-DEGREES)

1.   Arrange eggplant on 2 baking sheets.
2.   Brush eggplants on both sides, with oil, and season with salt and pepper.
3.   Bake until golden brown and tender, about 20-25 minutes.
4.   Turning slices halfway through.
5.   Remove and set aside.

SAUCE:
1.   Off heat, in a sauce pan, whisk together 1/4-cup milk, flour, and garlic.
2.   Gradually whisk in remaining 3/4-cup of milk, and 1/2-cup marinara sauce.
3.   Bring to a boil: reduce heat to a simmer until marinara sauce has thickened about 2 minutes.
4.   Spread 1/4-cup marinara sauce in oven-proof baking dish.
5.   Alternate layers of baked eggplant with sauce.
6.   Dollop with the remaining 1/4-cup marinara sauce.
7.   Sprinkle with mozzarella and parmesan cheese.
8.   Bake until browned and bubbling, about 12-15 minutes.
     ENJOY DAN:                                    BON-APPETITE

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