A Yummy and Healthy Eggplant Parmesan

Recipe: "Eggplant with Tomatoes, Ricotta, and Parmigiano-Reggiano": a healthy recipe.

"Eggplant Parmigiana" by another name to me!

• 1 globe eggplant, about 1 1/2 lbs., trimmed (this means cut off the stem end of the eggplant)
• Kosher salt
• 4 teaspoons extra-virgin olive oil
• 2 tablespoons finely chopped yellow onion
• 1/2 teaspoon minced garlic
• 1 can (14 1/2 oz/455 g) whole or diced plum (Roma) tomatoes with juice
  
  (I sometimes use 14 1/2 oz of fresh tomatoes (I weigh them after I peel them on a food scale) from my garden. When I do this I use one to two tablespoons tomato paste)
• 1/4 cup (1/2 oz/10 g) torn fresh basil
• Freshly ground pepper
• 1/2 cup (4 oz/125 g) part-skim ricotta cheese
• 2 tablespoons grated Parmigiano-Reggiano cheese (or you can use any freshly grated Parmesan-type cheese)
• 2 tablespoons shredded part-skim mozzarella cheese

Directions for assembling my Eggplant Parmesan--

Good source of protein and low in cholesterol!

1. Cut off the stem end of the eggplant. Standing it upright on the cut end, cut it vertically into 8 1/2 inch slices (I use a mandoline slicer). Finely chop any extra outer slices (mostly skin if not peeled) and reserve.
2. Sprinkle both sides of the 8 eggplant slices with salt and layer them in a colander. Put the colander over a plate or in your sink. Place another plate on top to weigh the slices down. Let stand for 1-2 hours. Rinse the salt off the slices and pad dry.
3. Preheat the oven to 400 degrees F (200 degrees C) after your eggplant has been rinsed and patted dry.
4. Light brush both sides of each eggplant slice using 2 teaspoons of the EVOO. Arrange the slices in a single layer on a baking sheet (I like to use parchment paper on the baking sheet).
   
   Bke them until the bottoms are lightly browned (about 15 minutes). Remove from the oven.
5. In a large non-stick frying pan over medium heat, warm the remaining 2 tsp. of oil. Add onion, reserved chopped eggplant and saute. Stir until tender (about 15 minutes)
   
   Add the garlic and saute for one minute.
   
   Add the tomatoes and juice and half of the basil and bring to a boil over the medium heat.
   
   Reduce the heat to medium-low and simmer; stir occasionally until the sauce thickens (about 10 minutes).
   
   Add 1/4 tsp salt and season with pepper to taste.
6. Combine ricotta, Parmigiano-Reggiano in a small bowl. Add a grind of pepper and blend.
7. Place 4 of the eggplant slices in a sing layer in a shallow 1 1/2 quart baking dish. Divide the ricotta mixture evenly over the eggplant slices--spread slightly.
   
   Top with half of the tomato mixture. Make sure it is divided evenly over the top of the slices.
   
   Then, top with the remaining 4 slices. Spoon the remaining tomatoes over the top, again dividing evenly.
8. Sprinkle with the mozzarella.
9. Cover dish with aluminum foil and bake until the sauce is bubbly and the eggplant is heated through (about 25 minutes).
   
   Remove from oven and sprinkle with remaining basil to serve.