Can #Eggplant Parmesan Really Be Healthy and Tasty?
I now know it can be!
With all the Easter fun-filled food projects now behind me, my food lifestyle continues to be focused on eating healthy.
I hope you enjoyed Should #Easter Foods REALLY Be This Fun? and Hot Cross Bagels and #Easter Chocolate Anyone?
Easter was and is a time of traditions, and was a time of nostalgia for me!
I was thinking I WISH I could have mum’s eggplant and then questioned, “Can #Eggplant Parmesan Really Be Healthy and Tasty?”
My mum used to make THE BEST homemade eggplant!
I “very vividly” can STILL see the “hours of love” she used in her recipe; salting and draining the eggplant with what “seemed” like for hours then she would batter, fry and drain the eggplant.
FAST FORWARD to Can #Eggplant Parmesan Really Be Healthy and Tasty?
I LOVE my Flavorstone pans unconditionally!
I know these pots and pans are not for everyone, but no oil is necessary to use without compromising taste!
Here is a short video should you wish to view!
Seeing Thermalina had so much fun creating, helping and assisting with Easter foods, she asked me if she could help me with my Eggplant Parmesan.
She then secretly whispered in my ear, Can #Eggplant Parmesan Really Be Healthy and Tasty?
More to come shortly about Thermalina’s new cossie. (Australian lingo for costume)
I opened my What’s On The List folder and saw I had saved Italian Eggplant Parmesan with Thermomix: Eggplant with Tomato and Cheese via Thermomix Recipes.
Joanna’s Healthy Eggplant Parmesan, slightly adapted from the above recipe, is dedicated to mum, eggplant and healthy!
Please note, this recipe is “as a guide” and can be made with or without your Thermomix, but PLEASE do not tell Thermalina that today!
- 2 medium eggplant, cut in ¾ inch slices, skin on
- 180 grams mozzarella cheese or grated cheese of choice
- 100 grams Parmesan cheese, grated
- Ingredients For Sauce
- 400 grams canned tomatoes, diced
- 3 garlic cloves, finely minced
- 1 - 2 tablespoons oregano, fresh
- 1 - 2 tablespoons parsley, fresh
- 1 - 2 tablespoons basil leaves,
- 1 red onion, chopped in quarters
- 1 teaspoon ground cinnamon
- 40 grams olive oil
- salt and pepper to taste
- oil spray (optional)
- Instructions Non-Thermomix
- Peel eggplants; set aside.
- Heat Flavorstone pan (See Notes) and dry fry eggplant until browned on both sides; remove from pan; set aside on a large plate.
- Instructions Thermomix
- Place oregano, parsley and basil in the Thermomix bowl. 5 seconds. Speed 7; scrape down bowl.
- Add onion. 7 seconds. Speed 7; may need few seconds longer if you like your onions finer.
- Add olive oil and cook 3 minutes. 100° Speed 1.
- Add diced tomatoes. 10 minutes. 100° Reverse Stir. Speed 1.
- Salt and pepper to taste. 10 seconds. Reverse Stir. Speed 1.
- For Assembly
- In a prepared casserole dish, line first layer of eggplant; top with grated cheese, tomato sauce then Parmesan cheese.
- Repeat layers until run of of ingredients; making sure tomato and Parmesan cheese is last layer.
- Pre-heat over to 200C.
- Bake for 25 - 30 minutes and/or until a crust is formed on top.
- ENJOY!
If do not have a Thermomix, combine all sauce ingredients and simmer until sauce is to your desired taste.
I don’t know about you, but while I always enjoyed eggplant Parmesan by itself when I was little, mum always made some yummy pasta!
I guess the apple does not fall far from that tree, eh?
When I opened my What’s On The List folder, I saw I have saved Tomato Penne Pasta from Detours in Life.
I have made the original recipe, but today, I wanted to “slightly adapt” the recipe using up ingredients I had on hand; minimizing food wastage in my kitchen.
- 450 grams large spiral pasta
- 4 garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- 400 grams canned tomatoes, diced
- 4 roasted capsicum (See Notes)
- 1 teaspoon crushed red peppers
- ¼ cup Parmsan cheese
- ½ cup parsley, fresh, finely chopped
- salt and pepper to taste
- In large pot of salted boiling water, cook spiral pasta until al dente; set aside; reserve ½ cup of water if you will be refreshing the pasta.
- Heat large fry pan on the stove, then add oil over medium heat.
- Add canned tomatoes, capsicum (sweet red peppers), oregano, basil, thyme; adjust seasoning to personal taste.
- Reduce heat to low; simmer sauce until juice run. (about 20 minutes)
- Add spiral pasta, parsley and Parmesan cheese to fry pan; combine well.
- ENJOY!
Had 4 frozen roasted red capsicum to use; place in food chopper; finely ground; can use fresh to desired size.
Can use fresh tomatoes de-seeded if have on hand)
Do you love eggplant as much as I do?
Do you have a favorite eggplant recipe?
THERMOMIX OWNERS… Are YOU curious about Thermalina’s cossie?
ThermoSkins has teamed up with What’s On The List in bringing this Australian owned company to you!
Mother’s Day is right around the corner and think anyone who owns a Thermomix would LOVE to have a cossie too!
Thermalina HIGHLY RECOMMENDS the wide variety of designs, (with over 150 designs) and the quality and NOT solely because her new cossie come as a courtesy!
The skins do not affect how your Thermomix works in any way!
“What do I need to do,? I “hear” you say?
You need to LIKE Thermoskins and What’s On The List on Facebook, then head over to Thermoskins Store for your “exclusive” 20% off code using WOTL upon checkout.
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