Best South Beach Diet Eggplant Parmesanparmigiana Recipes

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Steps:

• Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
• Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
• Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
• Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
• Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

I LOST MY NOODLES! LOW CARB/SOUTH BEACH EGGPLANT LASAGNA

Steps:

• Preheat oven to 425 degrees.
• Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
• Cook slices 5 minutes on each side.
• Lower oven temp to 375.
• Brown meat, onion and garlic in olive oil for 5 minutes.
• Add red pepper and mushrooms, and cook 5 minutes.
• Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
• Blend ricotta, egg and Green onion.
• Blend together Mozzarella and Parmesan Cheese.
• Spread 1/3 of meat sauce in bottom of 9" x 13" glass pan.
• Layer ½ eggplant slices
• Dollop and Spread ½ ricotta
• Layer 1/3 mozzarella/parmesan mixture.
• REPEAT
• Add last layer of sauce, then mozzarella/parmesan mixture on top.
• Cover with foil and bake at 375 degrees for 1 hour.
• Remove foil and bake or broil another 5-10 minutes until cheese is browned.
• Let it rest 10 minutes before slicing, if you can wait that long!

SOUTH BEACH DIET EGGPLANT PARMESAN/PARMIGIANA

Steps:

• Spray 2 cookie sheets with olive oil (or Pam). Slice 2-3 small eggplants into ¾-inch slices (not as bitter as the big ones...don't peel them). Now, spray the tops. At 350-degrees, bake for about 30 minutes, or until browned. Turn after about 15 minutes. If using lean gr. beef sauté it with onion and garlic in olive oil. Add tomato sauce through mushrooms. Stir well. Simmer for 30 min, stirring occasionally. Mix together: 12 oz low-fat ricotta w/salt & pepper, a pinch of garlic, and 2-3 T. Parmesan cheese. Layer in a 9 x 13 baking dish: 1 c. sauce (or more), eggplant, shredded mozzarella on EACH slice, eggplant, 1 T. ricotta mixture on EACH slice, mozzarella on EACH slice, a little sauce over each slice, and top with a little Parmesan. Bake at 350-degrees about 30 min. or until cheese is hot and bubbly.