I know this is slightly delayed but Happy New Year Everyone! One of my resolutions has been to be consistent with my postings and not let so much time go by. This is one of my favorite times of the year, especially for clean eating and exercising. I know I have been really bad with posting recently…this is mainly due to work picking up and not having a lot of time to spend cooking and creating clean recipes. I also have not had much time to exercise. While not working out has been quite depressing for me, I have been trying to stay motivated by reminding myself of the 80/20 rule – 80 percent diet and only 20 percent exercise, so basically if I eat healthy, not working out is not gonna kill me :).I feel as though everyone has a clean slate in January and can start over while making progress towards their goals. Over the holidays I have eaten way too many Christmas cookies, pieces of peanut butter fudge and I feel like there is no better time to give up the unhealthy eating habits than right now! Yesterday, I started over and am eating clean all over again!
Today’s post is one of my favorite entrees at Italian restaurants. It is Eggplant Parmesan. Unlike the traditional eggplant parmesan, this one is cleaned-up and breadcrumb free! I make this in a 9×13 pan and if I have leftovers, I separate into small portions, freeze it, and pull it out on a busy day!
1 large container of marinara sauce
2 large eggplants
32 oz. part skim ricotta cheese
4 cups part skim mozzerella shredded cheese (I use less but you may want this much)
Directions: Peel entire eggplant. Cut end off then slice large end up to neck. Do not slice into neck. Slice eggplant thin. Use the area with seeds. In a skillet add a verrrrry little olive oil and cook each eggplant. Cook all on both sides. You may need to continue adding (a verrrrry little) more olive oil as needed. Do not let the eggplant get dark. Put on tray lined with paper towels to blot oil.
Use 13×9 deep glass pan. Put some sauce on bottom of pan.
Layer eggplant to cover bottom. Mix the ricotta cheese thoroughly (watery on bottom) and add parsley flakes and pepper. Spoon ricotta on top of eggplant. Then add some mozzarella.
Continue layering as follows:
sauce – on bottom of pan
marinara sauce (all over top) – I use entire large container of sauce for this recipe.
Bake 350 for half hour covered with foil. Then uncover, add mozzarella all over top and bake 15-30 minutes until mozzarella is browned and sauce is bubbly. If you want to make this with less mozzarella (an even lighter version), use only a very little in the layers so you will have more to garnish the top.
I hope you love this as much as I do! 🙂