Thursday, August 5, 2010

More Eggplant? Hell to the Yes.

I just had a fabulous eggplant dinner, and dare I say?  I like it more than the last one I posted.

My friend Christine posted this recipe on her Facebook, and it looked so deliciously amazing that I had to adopt and adapt it.  Here's my modified low carb version.  De- to the - licious!

Eggplant stacks:

-four 1/3 inch slices of eggplant
-four 1/3 inch slices of ripe tomatoes
-four 1/3 inch slices of fresh mozzerella
-basil for garnish (I didn't have any)
-fresh baby spinach
-balsamic vinegar

-one egg, lightly beaten
-Parmesan cheese (not the shredded kind... the Kraft kind.  Her recipe called for breadcrumbs, which I am instead using Parmesan cheese for here.)
-olive oil
-kosher salt

1. Salt one side of eggplant slices and lay salt-side down on paper towels. Salt the other side and cover with more paper towels. Let sit for 30 minutes or so. This brings out the excess moisture from the eggplant and keeps them from getting soggy! Pat dry.  (Mine were leftover slices from the last recipe I made and had been in the fridge.  They were already dried out so I didn't do this step.)

2. Heat olive oil in a pan. Dip eggplant slices in egg, then in Parmesan cheese. Add to oil. Fry for 3ish minutes on each side. 




3. Layer tomato, mozzerella and eggplant on top of spinach heaps on a plate.  Garnish with basil leaf and drizzle balsamic vinegar on the top.

4. devour!





~Jenn

23 comments:

Mary :: A Merry Life said...

That's my new favorite way to eat eggplant. YUM. That looks so good!

Alexia said...

mmmmmm!

Morgan said...

That looks scrumptious. I definitely see it in my future!

Jennifer said...

I wish I liked tomatos cus that looks wonderful!! I'll just make it with out mato's

Runnergirl said...

It looks delicious, but in WW terms is way out of bounds! It seems quite high in fat, what with the Mozzarella, Parmesan and frying it all in oil...

Jessica @ Food for Thought said...

man, and I just went grocery shopping...now I'll just have to go back and get some eggplant

MrsFatass said...

YES! One of my favorite low-carb 'tricks' that is a standard when I cook now is using parmesan cheese instead of panko or breadcrumbs. When I make meatloaf or burger patties I also use Pcheeze instead of crumbs. I just had eggplant for lunch the other day, but after seeing this might have to have another this weekend - I've got tomatoes AND basil out in the garden!

Lovely Lacey said...

I like the idea of using the parm in place of the breadcrumbs. sounds delish. i am a weight watchers follower so I wondering how many points the cheese will cost me. HMM i am going to have to test this out one day. :-)

Trainer T.s Fitness said...

YUM! We grew up eating fried egg plant, but never like this.

The presentation is devine, and now I have a way to make it with all the tomatoes we have from the garden.

My bf is going to love this, he enjoys southern food and this adds a nice healthy twist.

Thanks :-)

Fitby42 said...

Way too much oil in the dish! You can make it lower fat/carb simply by "frying" it with a little Pam. You still get the crunch and eliminate about 300 calories per serving from the dish. Otherwise, the eggplant will absorb all that oil (healthy, I know). Or you could just add a very small amount to the pan, just don't deep fry it.

Ashley said...

Holy crap! That looks so yummy. I guess it's my lucky day; I just bought a ton of eggplant at the produce shop just this morning! Too bad I don't have mozzarella. Maybe provolone would be a good substitute?

Soon-To-Be Skinny Girl said...

That looks awesome! Can't wait to try it! Thanks.

Madame Cur said...

Crushed bran flakes are my new favorite breading. I usually bread and bake my egg plant, but I think you inspired me to try the skillet. Your dish looks wonderful!

cplamann said...

when i pan-fried the eggplant, it was in about 2T oil (for four large eggplant slices). the pan did the rest of the browning!

also, you could cut back on calories by just using thinner slices of the mozz cheese.

Bubbie said...

What is so inspiring about you is that you get right back on track. And you do it deliciously! So happy that you're in your 150's. I'd like to maintain seven pounds lower than I am. And, I'm back on track, too. Hope you're enjoying your weekend!

to be d said...

Wow - that looks delicious!

Kristy said...

I freaking love eggplant. What a great idea!

Sarah said...

I just want to say I LOVE your blog and read it religiously....

You write so well and keep things interesting so I would like to thank you for inspiring me! You look fantastic!!

Sarah x

Wesley said...

Dude... even this looks good to me. And I HATE tomato. We're so making this when you come to town. We'll cook at Jesse's and turn it into Jenn and Wes' Culinary Castle!

rahul said...

yumiiiiiiiii

Dawn said...

Don't laugh at me...I have never tried eggplant.

I have added this to me "must try" list. I will let you know how I like it once I try it.

Thanks for sharing!

Jenification said...

This looks to die for. I have some eggplant in my fridge that now has a destiny! thanks!

Jenn W said...

i tried eggplant for the first time ever today and used this recipe..it was delicious!! thanks for sharing