Healthy Eggplant Parmesan —- Emeril

One of my favorite dishes is eggplant Parmesan but I rarely make it.  Seeing that breading becoming saturated in oil is a turn-off.  When I came across this recipe, if had the healthy appeal plus the easy-to-make appeal.  This seems to be much simpler than the normal recipe although, few steps are skipped.  I guess the breading is the challenge for me.

Healthy Eggplant Parmesan  —-   Emeril Lagasse

Two of us finished this and we are not big eaters.

Ingredients
1 medium eggplant, peeled and sliced into 1/3-inch slices
olive oil, as needed
6 ounces fresh mozzarella, thinly sliced
2 cups Basic Marinara Sauce

Method

In a 12-inch nonstick skillet over medium heat, heat 1 1/2 tablespoons of olive oil. When hot, add the eggplant slices, in batches if necessary, and cook until lightly golden, about 5 minutes per side, adding a bit of additional olive oil for the second side

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(Top each slice of eggplant with a small slice of mozzarella and continue cooking until cheese starts to melt.

Transfer browned eggplant slices to a large baking sheet and repeat until all of the eggplant slices are cooked. Hold in a warm oven until ready to serve.

To serve family style, ladle basic marinara sauce on the bottom of a platter. Transfer warm eggplant-mozzarella slices to platter on top of marinara sauce, garnish with the basil chiffonade and Parmesan cheese.)

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I changed the directions and I am leaving Emeril’s above this.

I transferred the golden eggplant slices to a pizza pan (any baking sheet will do).

I place about a tablespoon of the sauce on each piece and spread gently.

I used shredded cheese and put some on each.  I like cheese so I probably put more than needed.

Place in a 350 previously heated oven and bake until it browns.

I could not tell the difference between this recipe and the breaded one.  For us, this was delicious and a winning recipe.  I have generally liked all of Emeril’s recipes.  I have been looking for a group of recipes that are tasty and easy to make, since the school year is starting and my time is cut drastically.

 Basic Marinara Sauce

Ingredients:
1 tablespoon olive oil
2 garlic cloves, peeled and minced
1 medium onion, peeled and thinly sliced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 (28-ounce) cans crushed tomatoes
Salt and pepper to taste

Method:
Heat olive oil in large Dutch oven over medium heat. Add garlic and onion and saute until tender, 5 to 6 minutes. Add the Italian seasoning, crushed red pepper flakes and cook for an additional 30 seconds. Add the crushed tomatoes and stir to blend. Reduce the heat to low and simmer for 30 minutes to and hour

  

This is Linked to $5 Challenge     Tuesday to Do Day      Wonka Wednesday Party

Baby Grilled Cheese Sandwiches — Emeril

Image by powerplantop via Flickr

I have some challah in the house.  This is not just challah, not is it just bread.  It is challah coated with onion, garlic, sesame seeds and other seasonings.  It is absolutely filled with flavor, the way it is.  To add scallion cream cheese to it and cook it, makes it a magic meal.  I had, in the back of my mind to add sliced tomato to this sandwich to give it more flavor.  While that would have been good, it was not needed.  The only thing, I did wrong was not to make enough.  We never eat more than two sandwiches and I don’t eat more than one but with two, I could have eaten more.  Since, it is cooked on the stove, it was easy and fast.  Actually, mine browned too much but if it burned, I could not taste it.

The shape of my bread is rather ugly because this was a pull-apart round challah and most of the challah had been eaten.  I was cutting slices from round and ragged edges.  I certainly don’t care but I feel badly showing you such a luscious sandwich in such bad shape.

I adapted this from Emeril, my chef for the week.  I had no mascarpone cheese and since the cheese already had scallions in it, I did add the chives.  I also cut the amount of butter used in this recipe.

Although this sandwich needs nothing, it is open to lots of additions, if wanted.  Spice the cream cheese.  Add fresh vegetables and herbs.  Make it your own creation.

 

Baby Grilled Cheese Sandwiches

Ingredients 3 tablespoons cream cheese, at room temperature Pinch salt 2 tablespoons unsalted butter 4 thin slices challah

Directions In a small bowl, blend together the cream cheese and salt. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread  1/2 teaspoon of the butter on each side of each sandwich. Heat a griddle or large skillet over medium-high heat. Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 2 triangles. Serve immediately. Baby Grilled Cheese Sandwiches   Ingredients 3 tablespoons cream cheese, at room temperature 3 tablespoons mascarpone cheese 1 teaspoon minced chives Pinch salt 4 tablespoons unsalted butter 8 thin slices brioche, or homemade style bread, crusts removed Instructions In a small bowl, blend together the cream cheese, mascarpone, chives, and salt. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread 1 1/2 teaspoons of the butter on each side of each sandwich. Heat a griddle or large skillet over medium-high heat. Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 2 triangles. Serve immediately.