Recipe for cooking egg plant for dieters or eggplant lasagne recipes please?

http://www.recipezaar.com/recipes.php?q=鈥?/a>Recipe for cooking egg plant for dieters or eggplant lasagne recipes please?
Slice it about 1/2 inch thick, rub w/ peanut or canola oil, dip it in flour, fry itRecipe for cooking egg plant for dieters or eggplant lasagne recipes please?
EGGPLANT LASAGNA





1 lg. eggplant


2 c. flour


3 c. Italian flavored bread crumbs


5 eggs


1/2 c. milk


8 oz. shredded Mozzarella cheese


1/4 c. grated Parmesan cheese


2 c. olive oil


1 lb. Ricotta cheese


5 c. flavored tomato sauce





Peel and slice eggplant 1/4-inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening mix Ricotta cheese, 4 ounces Mozzarella cheese, Parmesan cheese, and 2 slightly beaten eggs together. Refrigerate.


Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.





In 2-quart casserole add 2 cups tomato sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce. Top with remaining 4 ounces of Mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving.


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EGGPLANT LASAGNA





1 lb. ground beef


1 pkg. pepperoni


2 medium eggplant


1 qt. spaghetti sauce


2 c. Cheddar cheese


2 c. Mozzarella


1 can mushrooms





Brown ground beef and pepperoni; drain. Add mushrooms and spaghetti sauce; simmer. Peel eggplant. Slice lengthwise 1/4 inch thick. Lay in 9x13 pan or cookie sheet in water. Broil 4 inches from heat, 15 minutes per side; drain water.


In 9x13 pan first layer eggplant then add 1/2 hamburger mixture. Add 1/2 of cheese then the rest of the eggplant, hamburger mixture and last (on top) remaining cheese. Bake at 350 degrees. Bake until cheese is golden brown, approximately 45 minutes.


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Eggplant Parmigiana


4 servings


Prep: 25 minutes


Bake: 20 minutes





Ingredients


1 medium eggplant (1 pound)


2 cups bias-sliced zucchini (1/4 inch thick)


1/4 teaspoon salt


1 cup low-fat ricotta cheese or cottage cheese, drained


1 15-ounce container refrigerated light tomato pasta sauce with basil or 2 cups purchased light spaghetti sauce


1 small tomato, thinly sliced


1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)


2 tablespoons grated Parmesan cheese





Directions


1. If desired, peel the eggplant. Cut into 1/2-inch slices; halve each slice. In a kettle cook the eggplant, zucchini, and salt in a small amount of boiling water for 4 minutes. Drain; pat dry with paper towels.





2. Divide the eggplant and zucchini among 4 individual au gratin dishes or casseroles. Top with ricotta cheese and tomato pasta sauce or spaghetti sauce. Top with the sliced tomato. Sprinkle with the mozzarella and Parmesan cheeses. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until heated through. Makes 4 servings.


Nutrition Facts





Nutrition facts per serving:


Servings Per Recipe 4 servings


Calories 212


Total Fat (g) 6


Saturated Fat (g) 3


Cholesterol (mg) 21


Sodium (mg) 560


Carbohydrate (g) 27


Fiber (g) 6


Protein (g) 15


Starch (d.e.) 1


Vegetables (d.e.) 2


Medium-fat Meat (d.e.) 1


*Percent Daily Values are base on a 2,000 calorie diet


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Eggplant Rolls


Prep: 20 minutes


Roast: 20 minutes


Cool: 30 minutes


Stand: 30 minutes





Ingredients


2 medium Japanese eggplants or 1 medium eggplant (1 lb. total)


3 to 4 Tbsp. olive oil


1/4 tsp. cracked black pepper


2 to 3 Tbsp. olive paste or tapanade


1/3 to 1/2 cup finely crumbled feta cheese





Directions


1. Preheat oven to 425 degrees F. Line a large baking sheet with nonstick foil or parchment paper; set aside. Trim ends off of eggplant. Cut each eggplant lengthwise into 6 to 8 slices, each about 1/4 to 1/2 inch thick. If using 1 medium eggplant, cut each slice in half lengthwise. (You should have 12 to 16 slices total.) Arrange eggplant slices on prepared baking sheet. Lightly brush both sides of eggplant with oil. Lightly sprinkle tops of slices with cracked black pepper.





2. Roast eggplant slices about 20 minutes or until tender and starting to brown. Cool eggplant slices on pan on a wire rack until easy to handle. Spread a thin layer of olive paste atop each eggplant slice. Sprinkle cheese atop paste. Roll up eggplant slices, starting from a short end. Secure with wooden toothpicks or skewers. Makes 12 to 16 appetizers.


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Broiled Eggplant with Cheese 4 servings Prep: 10 minutes


Broil: 8 minutes


Ingredients


1 medium eggplant (1 pound)


2 tablespoons finely chopped green onion


1 tablespoon olive oil or cooking oil


1 tablespoon balsamic vinegar


2 cloves garlic, minced


Dash crushed red pepper


1/3 cup shredded reduced-fat mozzarella cheese (1-1/2 ounces)


1 teaspoon dried oregano, crushed, or 1 tablespoon snipped fresh oregano


Fresh oregano (optional)





Directions


1. Wash eggplant; cut crosswise into 16 slices, about 1/2 inch thick. Place eggplant slices on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 4 to 5 minutes.





2. Meanwhile, combine the green onion, oil, vinegar, garlic, and crushed red pepper. Turn eggplant over and brush with onion mixture. Broil 4 to 5 minutes more or until eggplant is tender.





3. Sprinkle cheese and dried oregano (if using) over eggplant slices. Broil for 1 minute more. Sprinkle with 1 tablespoon fresh oregano (if using). If desired, garnish with fresh oregano. Serve immediately. Makes 4 servings.


Nutrition Facts





Nutrition facts per serving:


Servings Per Recipe 4 servings


Calories 92


Total Fat (g) 5


Saturated Fat (g) 2


Cholesterol (mg) 5


Sodium (mg) 53


Carbohydrate (g) 9


Fiber (g) 3


Protein (g) 4


Vegetables (d.e.) 2


Fat (d.e.) 1


*Percent Daily Values are base on a 2,000 calorie diet
INGREDIENTS:


1 large or 2 medium eggplants鈥攁bout 1 pound


1 jar low-sodium marinara sauce


1 15-ounce tub fat-free ricotta cheese, drained


1 6-ounce bag baby spinach


1/3 cup freshly grated parmesan cheese


PREPARATION:


Preheat oven to 450 degrees. Slice eggplant lengthwise to a 1/4 inch thickness. Place on large cookie sheet coated with cooking spray. Roast eggplant until tender, about 20 minutes, turning once half-way through.


When the eggplant is done, remove from oven and set aside. Reduce oven heat to 350 degrees.





Place baby spinach in microwaveable dish and sprinkle with water. Cook until just wilted. Squeeze dry.





Spoon on-third of the marinara sauce on the bottom of an 8-inch by 8-inch baking dish. Lay one-third of eggplant slices over sauce, followed by one-third of the spinach and one-third of the ricotta cheese. Repeat layers. Sprinkle with parmesan cheese and bake for 20-25 minutes until bubbling.





Serves 4
Kay, some wonderful ideas have already been given, however:





Dr. Singh's recipe; which is easiest and quickest is to wash the egg plant thoroughly and put it on a microwave friendly plate, punch a few holes in it's skin with the tip of knife and cook it on vegetable schedule, take it out when it is cooked properly and cut it in small parts, sprinkle, salt or garlic salt, peppers and or spices to your taste and eat with toasted bread etc. this will have least amount of calories, food value is in tact and be good on very fast and go schedule as well
Try going to allrecipes.com. There are lots of recipes on the site and they all have nutritional info and user ratings. Also cookinglight.com has some good recipes. Good luck!
Eggplant Spaghetti Sauce





1 sm. onion, chopped


2-3 cloves garlic, chopped


1 lg. eggplant, cubed


olive oil (to cover bottom of pot)


1 lg. can tomato sauce


pepper to taste


salt to taste


1/2 C. Romano cheese


dash of sugar


dash of crushed red pepper





Simmer onion and garlic until lightly browned and add the eggplant . Simmer eggplant until slightly cooked. In large bowl, add tomato sauce, pepper, salt, cheese, sugar and red pepper. Mix and pour over eggplant in pot and simmer until thickened up. Cook angel hair spaghetti, drain and pour eggplant sauce on top. Sprinkle with more Romano cheese.











EGGPLANT LASAGNA





3 large oblong eggplants


1/2 C. flour


Olive oil


2 medium (or 1 large) onions, sliced


2 8-oz. cans tomato sauce


2 C. each shredded Swiss and mozzarella cheese





Directions


Remove top of eggplant and, from base to tip, slice into 1/4-inch strips. Dredge strips with flour and fry in olive oil until light golden brown. Drain in paper towels; set aside. In hot olive oil, saut茅 sliced onions and tomato sauce. Simmer for about 15 minutes on low fire. In a baking dish, alternate layers of eggplant, tomato sauce, shredded Swiss and mozzarella cheese, ending in lots of cheese at the top. Bake at 350 degrees until top is golden brown (about 40 minutes).
I like a simple Ratatouille. Saute diced eggplant, yellow squash, zucchini, and onions in garlic olive oil, basil, thyme and oregano. When 1/2 cooked remove from heat and stir in your favorite Italian red sauce that you have heated thoroughly, not too much, just enough to coat all ingredients. Add grated Parmesan chess to taste and serve warm or chilled. Manga!
love thjis one!


1 1/2 tablespoons lemon juice


3 teaspoons olive oil


500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)


1 (440 g) can tomato puree (or 15.5 oz )


1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)


1 tablespoon finely chopped oregano


1 tablespoon chopped basil


1/2 teaspoon cayenne pepper


2 garlic cloves, crushed


1/2 cup dry breadcrumbs


1/2 cup grated parmesan cheese


1/2 cup ricotta cheese


1/2 cup grated mozzarella cheese





Preheat the griller.


Combine the lemon juice and olive oil and brush it on the eggplant slices.


Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.


Preheat the oven to 180C degrees.


In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.


In another bowl combine the parmesan and breadcrumbs.


Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.


Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.


Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).


Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.


Serve with salad and crusty bread.
My favorite eggplant recipe is to cut it in 1 inch cubes, cut some big pieces of onions and bell pepper and chunks of carrots, then squeeze the juice of one lime on everything mixed together but the eggplant and add some garlic (chopped fresh) and salt and pepper and a half a spoon of sugar. Then in an oven preheated to 450 degrees, bake everything on a pan lined with parchment paper for 14 minute then remove and add the eggplant and toss and put bag in oven til golden brown. MMMMMMMMMMMMM delicious. If you like it hot, add some chili flakes and if you want it crispy toss everything with a little olive oil first. ANd if you want it super hot and crispy, use chili oil instead and toss together.