This week's dish of the week praises the eggplant, the purple wonder, For years, when we had this it was a gooey, cheesey, heart-clogger, eggplant parm. Everybody loved it, of course. But I like our new version much better, and it's way healthier, letting the good, earthy flavors of eggplant, garlic, and tomato come shining through.
Cut your eggplant in half, and cube out the flesh. Keep the hollowed out skin, though--they will become the vessel for the finished product.
You can either lightly fry the eggplant cubes, tomatoes, and garlic, or you can roast them. Roasting gives a slightly earthier effect, but frying can give a little crisp to the eggplant. Either way, don't burn or overcook the garlic. When just toothsome, combine the mixture with some bread crumbs and a little mozzarella cheese. Take that mixture, spoon it into the eggplant halves, and sprinkle some mozz on top. Bake it off at 350, about 15 minutes, until it's a little bubbly.
It's stylish, light, and tastes really good. And there's just enough cheese that you don't feel cheated at all. We have it as a light supper, with a bread roll.
1 large eggplant, 2 roma tomatoes, 1 clove garlic, half cup bread crumbs, cup of shredded part-skim mozzarella cheese, tablespoon olive oil, salt and pepper.
310 calories, 10 grams protein, 50 grams carbohydrates, 10 grams fat, 10 grams fiber