Meatless Monday: Eggplant Parmesan Redone
Sep. 12, 2010 9:03 pm
Traditional eggplant Parmesan was the first dish I can remember making,
many years ago, and having one of those "WOW" moments. I absolutely loved the layered flavors of the crispy fried eggplant, creamy cheese and a spicy sauce. That said, and despite being made with eggplant, traditional eggplant Parmesan is not generally a healthy
dish. I loved my first effort at a healthier
eggplant Parmesan. It was one of the first dishes I posted
on this blog.
That version closely followed the traditional, using lighter ingredients
and baking the eggplant instead of frying it. For this version, inspired by a recipe I saw on Epicurious.com, I took a different tack. For this version, I grilled the eggplant and rolled the cheese up in it. I put it on a bed of linguine and toped it with
a hearty sauce. I really enjoyed this dish. The eggplant is truly front and center here. But, I have to say, I still love the traditional version.
I served these over a bed of whole wheat linguine, but found that to
actually be a little too much. With linguine, this dish is 388 calories with 10 grams of fat and 9 of fiber. Try it without the pasta for only 238 calories with 9 grams of fat and 6 of fiber.
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