LOW FAT EGGPLANT PARMIGIANA

HI!!! FOR ALL MY VEGGIE FRIENDS,I MADE THE MOST DELICIOUS AND LOW FAT EGGPLANT PARMIGIANA.I LOVE EGGPLANT IN ANY FORM-ESPECIALLY PARMIGIANA.I JUST DONT LIKE THE TIME IT CAN TAKE TO MAKE IT THOUGH .ALL THAT BREADING AND FRYING CAN GET TEDIOUS AND UNNECCESSARELY
MAKE YOU DISH PACKED WITH CALORIES WHICH DO NOTHING MUCH AS FAR AS THE TASTE IS CONCERNED. LAST NIGHT WE COOKED A GREAT EGGPLANT PARMIGIANA AND IT WAS LIGHT,LOW FAT AND SUPER TASTING......NOW YOU CAN EITHER SLICE THE EGGPLANT OR DICE IT LIKE I DID. BOTH WILL TURN OUT FAB...JUST MAKE SURE THAT THE EGGPLANT IS 80 TO 90 PERCENT SOFT ONCE YOU ROAST IT IN THE OVEN BEFORE ASSEMBLE THE CASSEROLE..........HERE GOES THE RECIPES..CHECK OUT THE STEP BY STEP LINK........
EGGPLANT PARMIGIANA (LOW FAT)
INGREDIENTS
1)1 EGGPLANT QUARTERED OR SLICED INTO 1/2 INCH CIRCLES
2)SALT AND PEPPER
3)1.5 CUPS MARINARA SAUCE(RECIPE INCLUDED)
4)1 CUP SHREDDED PARMESAN AND CHEDDAR CHEESE MIXED WITH BEATEN EGG
5)MOZZARELLA SLICES FOR GARNISH

METHOD

1)CUT EGGPLANT INTO DICES OR ROUND SLICES AND SALT AND PEPPER IT.LEAVE 10 MINUTES
2)NOW SPRAY OR LIGHTLY RUB OLIVE OIL AND ROAST IN AN OVEN TILL SOFT
3)MIX THE PARMESAN AND CHEDDAR CHEESE WITH THE EGG.IF STRICTLY VEG,THERES NO NEED TO DO SO.
4)MAKE THE TOMATO SAUCE(RECIPE GIVEN)
5)THIS DISH CAN BE ASSEMBLED EARLIER AND MADE LATER.
6)TAKE A CASSEROLE AND LIGHTLY SPRAY OLIVE OIL
7)PLACE A SMALL PORTION OF MARINARA SAUCE AND LAYER THE SOFT EGGPLANT SLICES/DICES OVER THE SAUCE.
8)NOW EITHER SPRINKLE A GODD AMOUNT OF CHEESE(PARMESAN AND CHEDDAR) OR PLACE THE MIX OVER THE EGGPLANTS.
9)ADD ANOTHER LAYER OF MARINARA SAUCE,SOME MORE GRATED CHEESE AND GARNISH WITH MOZZARELLA SLICES.
10)BAKE AT 200 DEGREES TILL MOZARELLA CHEESE BROWN SLIGHTLY
11)SERVE
MARINARA SAUCE RECIPE(THIS CAN BE MADE AND FROZEN)
INGREDIENTS
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELATI TOMATOES/OR ANY ITALIAN TOMATOES (500GM)(AVAILABLE AT SUPER MARKETS)
5)OREGANO 2 GM
6)OIL
7)CHILLI FLAKES
SALT AND PEPPER
METHOD

1)REMOVE TAIL PART OF TOMATOES(EYES) WITH A KNIFE.SLIT CROSSWISE
2)BLANCH BY DIPPING IN BOILING WATER 3 MINUTES.TRANSFER TOMATOES TO CHILLED WATER.PEEL OFF SKINS.REMOVE SEEDS BY PRESSING.CHOP FINELY.
3)CHOP IMPORTED TOMATO TIN .KEEP ASIDE
4)HEAT OLIVE OIL AND SAUTE ONIONS AND GARLIC TILL BROWN.ADD TOMATOES. AND COOK.ADD IMPORTED TOMATOES AND COOK FOR 25 MINS WITH A FEW BASIL LEAVES.ADD SALT PEPPER CHILLI AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE AND LET IT COOL.BLEND AND REFRIGERATE............
STEP BY STEP LINK TO PICS
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