Okay you know when you start getting harassed by relatives to blog again, that you have totally fallen off the wagon. Joel and I try to eat reasonably healthy (too bad a bottle of wine in one sitting isn’t considered such…sigh), but along with the thrones of other fools we decided to recommit to healthy eating after the holidays. Thus my leaned down eggplant parmesan.
Before I get yelled at that this is not healthy… I know, I get it. I am not calling this boiled chicken breast, steamed broccoli, with a side of water. It is, after all, eggplant parmesan---ish.
I didn’t bread the eggplant. I sliced and salted it and let is sweat for about 45 minutes to an hour. I then with a brush coated a non stick with oil and cooked the slices. I covered it with a lid to try and hold in most of the moister. To my surprise.. .it caramelized nicely and all said I used ¼ of oil for 1 and a half eggplants.
I then sautéed 1 lb. lean ground beef, with fennel and onion, and seasoning.
In a pot, threw more fennel and onion and sweat that out and then put a container of crushed tomatoes and 4 grated garlic cloves and abut ¼ of wine and let that cook down.
Then I layered starting with eggplant, then beef, sauce, and repeat. I ended with sauce and large amounts of parmesan and then sliced fresh mozzarella and baked at 350 for 30.
Sorry for the short handed instructions…getting back on the wagon can be hard J I will let you know later how it turned out!
Happy new year all!!
