Thursday, August 24th, 2006...6:38 pm
Eggplant Parmesan
I love eggplant. I can’t deny it (though I don’t know why it is called eggplant. Ahh, wikipedia knows.).
One of my favorite dishes to cook, and consume, is eggplant parmesan which unfortunately isn’t really diet friendly. Especially not when my usual prep includes frying the breaded eggplant slices in a vat of oil. However, I wouldn’t let that stop me from using a nice eggplant I bought at a farmers’ market yesterday.
But what of the ‘diet,’ Scott?
Ahh, worry not dear reader, because I pondered that question for a little while until I had a stroke of brilliance! Instead of frying the breaded eggplant, I baked it (which takes longer but it is better for you). I also used lowfat cheese, which I figured would make the whole thing taste like crap.
And guess what? It was better than my normal eggplant parmesan. Baking the eggplant is the key, I do believe.
It looks like the universe wants me to succeed. I mean, Eggplant Parmesan that is better for me (still not good for me, I know, but it is better) and tastes better to boot? I think the great mass bunny spirit in the sky is looking out for me.
4 Comments
August 25th, 2006 at 3:49 am
hah i made breaded eggplant pizza day before yesterday. i have to get that up on flickr. i should have baked my eggplant too, dang.
August 25th, 2006 at 7:23 am
I have a very tasty and healthy recipe for eggplant parmesan. The main secret is just salting the eggplant and brushing with olive oil before broiling it, no breading involved. I use low fat cheese and stuff too. I can give you lots of lowfat cooking tips that are still yummy! And I love talking about food.
August 25th, 2006 at 7:36 am
I did drizzle (that’s a great word) a little olive oil over the eggplant before I put it in to bake, though I’m not sure if I’m ready to give up the breading yet.
August 27th, 2006 at 8:48 pm
Mmm, I love eggplant. I think I might have it for dinner tomorrow.
I tried a recipe recently that called for grilled eggplant, and the recipe (and in fact, the internet at large) advised that if you don’t have a grill, that you can just hold the eggplant over the flame of your gas grill. Well, it worked (i.e., it cooked) and it even tasted good, but it took forever (imagine grilling piece by piece). I think that Jessie’s suggestion to broil it might be better.
I will have to try broiling it before putting it in eggplant parmesan. I’ve always dipped it in egg first and then breaded it and then fried it. Yeah, not terribly healthy!
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