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Friday, April 17, 2009

Eggplant Parmesan

This recipe comes from It is a great recipe. I made one modification, instead of 8oz of cheese, I reduced the cheese to 4 oz and added 4 oz of chicken. The first time I made it, I did the peaches, but the second, I omitted the peaches, chives, and lime and added a 16oz bag of frozen chopped broccoli (I steamed the broccoli first). I like the second version better than the first, even though it turned into an eggplant broccoli casserole instead of eggplant parmesan! If you are hungry on Zone, try this recipe! Still hungry?!!!

Eggplant Parmesan - makes two - 4 block meals

8 oz low fat skim mozzarella, shredded
3 cups eggplant (peeled/sliced)
2 cups tomato sauce
Zone Extra Virgin Olive Oil
2 peaches
1 teaspoon oregano
½ teaspoon basil
2 Tbsp. chives, minced
juice of 1 lime

Brush sliced eggplant lightly with olive oil and roast them on a hot grill, season with salt & pepper. In the bottom of a glass baking dish, place 1 cup tomato sauce, eggplant and ½ of the mozzarella. Top with the remaining 1 cup tomato sauce, herbs, and then rest of mozzarella. Bake at 350°F for about 30 minutes. Cut the peaches in half, then into thin slices and lightly grill on both sides. Transfer to a plate and sprinkle with lime juice. Leave in refrigerator to marinate for 1 hour. Garnish with fresh basil and chives

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