I have been feeling pretty weighed down by my food choices recently, compounded by the fact that I have been extremely busy and even more stressed about work than usual. I haven’t been able to keep up with my exercise as a result, and my waistline and climbing are both suffering (plummeting strength:weight ratio is no fun). Luckily, the lovely Ariel gave me a cookbook for my birthday called Healthy Cooking for Two, and it is full of opportunities for delicious and healthy recipes.
I found a recipe for Roasted Eggplant Parmesan in the book and couldn’t wait to try it. Who doesn’t like eggplant, and who doesn’t like chicken parm? This weekend, I made the recipe as written and then made it again the next night with some modifications. I think the modifications made it incredibly tasty, and Sean wholeheartedly agreed. I had the time to make homemade marinara sauce, but feel free to use the store-bought kind!
Adapted from Healthy Cooking for Two by Frances Price.
Makes two servings.
For the tomato sauce:
1 pint home-canned tomatoes (or a 15.5 oz can of whole canned tomatoes), drained
1 small yellow onion (or half a medium one), diced
3 cloves garlic, minced
1 tbsp dried oregano
1 tbsp dried basil
Salt & pepper to taste
For the lasagnas:
1 large eggplant
1 package frozen spinach, thawed
1 package shredded part-skim mozzarella
1. Preheat the oven to 400 degrees.
2. Wash the eggplant and cut it into 8 equal rounds. Oil a baking sheet and place the rounds on the baking sheet. Roast for 20-25 minutes or until the eggplant is lightly browned.
3. While the eggplant is roasting, sauté the onion until it is soft and translucent. Add the tomatoes and the rest of the marinara ingredients and simmer until thick, stirring frequently.
4. Oil a small baking dish (say 8″x8″ or so) and layer four of the roasted eggplant slices on the bottom. Layer each slice with spinach, sauce, and a sprinkle of cheese. Place the remained four eggplant slices as the next layer and repeat the spinach, sauce, and cheese layer.
5. Reduce the oven to 375 and bake the assembled eggplant sandwiches for another 20-25 minutes or until the cheese is browned and bubbly.
6. Eat and wish you had more.