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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"And my baby cooks her Eggplant,
Bout 19 different ways.
Sometimes I just have it raw with Mayonnaise."
-Michael Franks, Singer and Songwriter

The refrigerator light goes on...

This is a time consuming recipe but oh, so worth it!

It is something that you are going to have for a special occasion as it will take about an hour (or a little more) on a Saturday afternoon to make. It is very rewarding. It is a recipe that is higher in fat and sodium than many on my site but it can still be part of your diet occasionally and should because Eggplant Parmesan is so great. You can feel better because this is chock full of great things like fiber, Vitamin A, iron, calcium and Vitamin C.

Eggplant and Salt

There are as many variations on the reasons for using salt on eggplant as there are celebrity chefs.

First and foremost, there is only one reason to use salt on eggplant and that is because it has a very high moisture content. When eggplant is broiled or cooked in a pan, it will usually steam and end up being mushy. The solution is to draw the moisture out. By sprinkling salt on the eggplant, water is drawn to the surface.

I have seen recommendations for using kosher salt. The only difference between kosher salt and regular table salt is the size of the granules. Crystals of salt (no matter what the size) dissolve in the moisture on the surface of the eggplant and form a concentrated salt solution. The high concentration of salt then pulls moisture from inside the fruit. Rinsing and patting the eggplant dry won't result in it absorbing a significant amount of water (it is porous but not a sponge). The more salt you use or the longer it is on the eggplant, the more effective this technique will be.

The other reason given for salting eggplant is to remove bitterness. This simply would be a waste of your time. Eggplant becomes bitter as it ages. All of the salt in the world can't change that. The key is to buy fresh eggplant and use it quickly. (See Choosing Eggplant.)

Eggplant Parmesan

Servings = 2 | Serving size =a lot

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3.

This keeps well for about 48 hours in the fridge.

1 cup	water
2	8 ounce eggplants (sliced lengthwise in 1/2 inch slices)
2 ounces	plain no salt added melba toast
1/4 tsp	dried basil
1/4 tsp	dried oregano
1/4 tsp	garlic powder
1/8 tsp	fresh ground black pepper
2	egg whites
4 ounces	fresh mozzarella
8 large	leaves fresh basil
1 cup	marinara sauce
1 ounce	Parmigiano-Reggiano (grated)

Place the water in a large stock pot fitted with a steamer. Heat over high heat. When the water is boiling place the eggplant slices in the steamer for 10 minutes.

Remove to a cutting board to cool.

While the eggplant is steaming place the melba toast, basil, oregano, garlic powder and pepper in a food processor and process until fine crumbs.

Preheat the oven to 350°F.

Whisk the egg whites until frothy.

When the eggplant is cool coat each slice one at a time with egg white. Let excess eggwhite drip off and then dredge in the bread crumb mixture. As each slice is coated place on a non-stick cookie sheet.

Place the coated eggplant in the oven and bake for 10 minutes on each side.

Remove and layer the eggplant with slices of mozzarella and fresh basil in an au gratin or similar dish -- slice of eggplant, slice of mozzarella, basil, slice of eggplant, slice of mozzarella, etc.. It’s OK if the layers are on their side or not just perfect. Each au gratin dish should hold one serving.

Top the eggplant layers with 1/2 cup of marinara sauce and place in oven for 5 minutes. Top with the Parmigiano-reggiano and bake for another 5 minutes.