Posted by: inyomouth | October 11, 2009

eggplant parmigiana_asparagus with balsamic reduction


This little monkey raises his weapon in victory after helping me peel and conquer an eggplant so gigantic I felt like “Brita and the Goliath Eggplant.” It was the size of a baby and such a handful that I almost called a babysitter. Thanks for your help monkey peeler!


What follows is a recipe from weight watchers that bakes rather than fries the eggplant for a dish that is filling without making you feel heavy.  I used roughly 1.5 times all the ingredients to keep me and my roommates full since we prefer larger-than-diet sized proportions. Don’t forget to give the asparagus side a try too. Its flavors pair well with the main dish.


Peel and slice one large or two smaller eggplants. Dip in egg whites then in a mixture of Italian-style breadcrumbs, Parmesan cheese, Italian herbs (fresh or dried), and garlic (or garlic powder). Arrange on two baking sheets and bake for 20-25 minutes on each side at 350 degrees.


In a lightly greased baking dish, layer baked eggplant with tomato sauce and mozzarella cheese. Bake about 10 more minutes until cheese is melted and sauce is bubbling.


Set a pot of water on the stove to boil. Clean and cut your asparagus. Boil for a few minutes until just crisp-tender. Remove from water and set aside.


In another pan pour a very generous amount of balsamic vinegar. Allow the liquid to come to a gentle boil and wait until it begins to thicken and reduces to about half the original volume. Add the cooked asparagus and allow the sauce to continue to reduce as it coats the asparagus. Grind some black pepper on top and sprinkle with some sea salt.




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