I don't know about you, but I love pasta dishes....any kind! I especially love lasagna and have figured out a way to make it a little healthier. I have learned to replace the pasta with vegetables. So far I have used zucchini and eggplant. Last night I used eggplant and want to share it with you. This meal takes a little time and effort, but the final product is amazing.
I like to make a batter to coat the slices as opposed to using breadcrumbs. Breadcrumbs tend to absorb a lot of oil when you cook them, and I like the flavor of the batter.
All you do is mix the following:
about 3 cups of flour
a tsp garlic powder
a tsp of onion powder
salt and pepper
about 1/2 cup of Parmesan Cheese
and enough water to get the consistency of pancake batter. Feel free to add any other seasonings you like.
I dust the slices with flower before dredging them in the batter. Heat a pan with a small amount of olive oil and cook the eggplant until it gets nice and golden.
Time to mix the ricotta filling. For the amount of eggplant I had, I used 1/2 of a large tub of cheese and sprinkled in pretty much the same seasonings I used for the batter: garlic powder, onion powder, salt and pepper, Parmesan cheese, fresh basil, and some parsley.
The only thing left is to put it all together. As for tomato sauce? I am hooked on the sauce I shared with you in my manicotti dinner blog, but feel free to use whatever is your favorite one. Cover the bottom of your dish with sauce, place a layer of eggplant, add the ricotta mixture, sprinkle with shredded cheese, add sauce and repeat. Reserve some sauce to add on when you serve it.
I place this in a 375 degree oven for about 30 minutes.
This is so yummy...it just melts in your mouth.
I have to tell you though, the browned eggplant makes a great appetizer. Let the eggplant cool and cut each slice in half. Place them on a platter and sprinkle with Parmesan cheese. Serve with a bowl of marinara sauce for dipping.