Thursday

Eggplant Parmesan ~ My Way




Not traditional... but grilled, and stacked.
You see, occasionally I try to lighten up some of our favorites...














This time I did a different take on Eggplant Parmesan.
It is a dish that we love, but most versions can be loaded with fat.









One of my favorite elements of the traditional version is the crunchy, breaded texture of the fried eggplant... which unfortunately contains a fair amount of fat and calories. :(

In an effort to lighten up the recipe I lightly brushed the eggplant slices with olive oil, sprinkled with salt and pepper and cooked them until just tender on the grill.






Using the same cooking method for the purple onion slices, I stacked them on top, then topped with a thick slice of tomato.
Next I topped it with a big mounded KISS of grated mozzarella cheese ~
(tossed the cheese with some minced fresh basil and fresh parsley, first).


Then sprinkled the entire stack with grated Parmigiano-Reggiano.








I placed the stacks into a 325* (F) oven, just until heated through, and cheese melted.



When thinking out the recipe, I knew I would have to pump up the flavors elsewhere since I had eliminated many of the yummy fat laden elements, so I made a modified version of
Giada De Laurentiis' Fresh Spinach Pesto (click.)

I love that recipe!


But this time I needed a thinner sauce, rather than thick pesto so I modified her recipe by increasing the lemon juice slightly, adding a little water (to make a thinner pesto), and reduced the amount of oil and toasted pine nuts.

It complimented the stacks perfectly ~ I spooned the cool sauce around the warm eggplant stacks, and garnished with a few more toasted pine nuts for crunch and visual interest.











Happily, my slimmed down version of Eggplant Parmesan received thumbs-up around the table, so I'll definitely make it again.


We found it satisfying and filling but not heavy.
If you try it my way, I hope you'll like it, too. :)


P.S. A drizzle of deeply aged, sweet Balsamic Vinegar would not be out of place as a finish over this dish, at all.
















15 comments:

  1. WOW! That is gorgeous! Looks tasty!

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  2. I agree.. your photos are mouth watering.Eggplant is divine..prepared many ways.. This way is not only beautiful to look at ..but I bet delicious to eat!

    Thanks for the lightened version!

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  3. A clever, beautiful and contemporary interpretation of a classic. Kudos!

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  4. Absolutely Brilliant! Your pictures are so beautiful I want to take a fork to one. I thought the stacks were surrounded by basil pesto, I was surprised to find it was spinach, I will have to try it. A healthy take on an old classic is always welcome! Thanks for the idea. Pam

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  5. This is similar to what my mother does, but yet different. I can not wait to try your version. Clarice

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  6. Wowie Zowie!!! You made a masterpiece :) I will most definitely give this recipe a spin this summer! I love that spinach pesto recipe, too - and this just looks fabulous, fresh and gorgeous! I can't wait to try it.
    Happy weekend sweet one!
    xo Isa

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  7. I love eggplant... the colors in this little stack are beautiful together... the green, red, the purples. Yummy!

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  8. Save me some...i will be right over!
    aargh...I wish!

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  9. What a great way to serve one of my favorite vegetables!! I love that you 'slimmed' this dish down - I'll definitely be trying it myself! Thanks, Mari!

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  10. What a gorgeous presentation!

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  11. I love it! For my next dinner party, or just party for one...

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  12. This looks absolutely amazing. Like something out of a fancy restaurant. Lovely!

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  13. I should have known "your way" would be lovely, gorgeous, unusual and very very appetizing!
    Audrey

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  14. Mary, that looks very pretty!

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  15. You did good Mari, better than good.

    I'd say outstanding...


    : )

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Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .

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