QUICK BROILED EGGPLANT PARMESAN
Serves 2.
• Extra-virgin olive oil as needed
• 2 small Japanese, Chinese or Baby Italian eggplant (about 6 oz. each)
• Salt to taste
• Freshly ground black pepper to taste
• 6 tbsp. tomato sauce
• 6 tbsp. part-skim ricotta cheese
• 6 tbsp. shredded part-skim mozzarella cheese
• 6 tbsp. grated Parmesan, divided
• 3 tbsp. minced fresh basil, optional
Directions
Preheat the broiler to 500 degrees and move the oven rack to the highest position. Lightly brush a baking tray with olive oil.
Cut the eggplant in half lengthwise, and place each half cut side up on the prepared baking tray.
Lightly brush the cut surface of each eggplant half with olive oil, then broil until the top is golden and fork-tender (about 5 to 6 minutes). Turn the eggplant halves over, and broil on the second side until very soft, another 5 to 6 minutes or so.
Remove the eggplant from the broiler and lower the oven rack to the second highest position.
Turn the eggplant back to its cut-side-up position, and sprinkle lightly with salt and pepper. Spread each half of the eggplant with 11/2 tablespoons tomato sauce, then spoon 11/2 tablespoons ricotta over each half in an even layer. Sprinkle each half with 11/2 tablespoons mozzarella and 1/2 tablespoon Parmesan.
Return to the broiler and cook until the cheeses are melted and have formed a lovely golden brown crust, about 5 to 7 minutes. Serve immediately, topped with a sprinkling of minced basil, if desired.
Nutrition information per serving:
Calories205Fat11 gSodium410 mg
Carbohydrates17 gSaturated fat5 gCalcium295 mg
Protein12 gCholesterol26 mgDietary fiber4 g
Diabetic exchanges per serving: 1 bread/starch, 1 medium-fat meat, 1 fat.
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