Friday, January 8, 2010

Three Cheese and Basil Baked Eggplant Parmesan

Gooey and cheesy, the way Eggplant Parmesan should be. My twist on this classic dish takes it out of the frying pan and into the oven without using any kind of breading. Three cheeses top this thick slice of eggplant along with some store bought help from tomato sauce. Using a low carb, store bought sauce, like my favorite Mario Batali, is a great convenience and time saver for a busy weeknight. Why not? It is absolutely delicious, made with all natural and organic ingredients and has only 5 grams net carbs per serving. If you can't find this brand I am sure you can find another comparable sauce to use. You can have this dish on the table in less than 45 minutes and your entire family will love it. You all will enjoy each rich, hearty and filling serving and you will secretly smile knowing that it has a guilt free 13.2 grams net carbs. I hope you enjoy.

Three Cheese and Basil Baked Eggplant Parmesan


1 large eggplant, about 1 1/4 lbs.
1 cup part skim milk ricotta cheese
1 tsp. dried oregano
8 large basil leaves, chopping 4 and leaving 4 whole
1/2 tsp. olive oil
2 cloves garlic, finely minced
4 ounces part skim milk mozzarella cheese, shredded
1 1/2 cups low carb tomato sauce (I used the Mario Batali Tomato Basil)
4 tsp. Parmesan cheese, grated
salt and pepper
olive oil spray

Preheat oven to 425'

Trim the stem end off of the eggplant and cut the skin off, about 1/8" deep, along two opposite sides. Cut the eggplant into 4 planks, each about 1/2" thick. Place eggplant on sheet pan and lightly coat with olive oil spray on both sides. Season to taste with salt and pepper if desired. Roast for about 25 minutes, carefully turning once with a spatula midway through cooking. Remove and set aside on pan.

Place the ricotta cheese in a bowl and add the oregano, 1 tablespoon of the chopped basil, olive oil and garlic. Season with salt and pepper if desired and blend well.

Divide the ricotta between the four slices of eggplant and spread evenly. Top each with 1 ounce of the shredded mozzarella cheese and place back in the oven for about 5 to 10 minutes, or until the cheese is melted. When melted, remove from oven and top each with 1 whole basil leaf, divide the sauce between the four slices and sprinkle each with 1 teaspoon grated Parmesan cheese. Return to bake a additional 5 to 10 minutes. Garnish with shredded basil before serving.

Nutrition Information
4 Servings
Amount Per Serving
Calories 261.2
Total Fat 13.7 g
Saturated Fat 6.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.3 g
Cholesterol 36.8 mg
Sodium 379.4 mg
Potassium 416.7 mg
Total Carbohydrate 17.6 g
Dietary Fiber 4.4 g
Sugars 2.5 g
Protein 17.6 g

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