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Categories:
eggplant salt olive oil onion fresh breadcrumbs Romano cheese parsley pepper garlic vegetable cooking spray garlic no-salt dried basil salt pepper parsley
Viewed: 94 - Published at: a year agoIngredients
- 1 medium eggplant (about 1 pound)
- 1/4 teaspoon salt
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 1/2 cups fresh breadcrumbs
- 1/2 cup (2 ounces) finely grated fresh Romano cheese, divided
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- Vegetable cooking spray
- 1 garlic clove, minced
- 1 cup no-salt-added tomato sauce
- 1/4 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Parsley sprigs (optional)
Method
- Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces. Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel. Carefully remove pulp, reserving peels. Mash pulp; set aside.
- Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add eggplant pulp and onion; saute for 7 minutes or until tender. Remove from heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons Romano cheese, parsley, 1/4 teaspoon pepper, and 1 minced garlic clove.
- Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture onto each peel. Bake at 350° for 20 minutes or until thoroughly heated.
- Place a saucepan coated with cooking spray over medium heat. Add 1 minced garlic clove; saute 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Spoon sauce over eggplant; sprinkle with remaining cheese, and garnish with parsley, if desired. Serve warm.
