Do you know the saying, “a man’s heart is to his stomach”? Well, I have to say in our case, it was the reverse. One of the things that I fell in love with was Andy’s culinary skills. The ability to create good food without ever following a recipe. That’s talent in my books! Always one to take the path less traveled, his spin on eggplant parm has no breadcrumbs and no egg wash.
You will need:
- One eggplant
- Cooking oil
- 1 can tomato paste
- 2 handfuls of grated low-fat cheddar
- A small piece of a red onion
- 2 teaspoons of extra virgin olive oil
- 1/4 cup fresh grated Parmesan cheese
- Sea salt
- 1 teaspoon of fresh, finely chopped rosemary
1. Wash the outside of your eggplant thoroughly before cutting.
2. Cut the eggplant in a little less than 1/4 of an inch circles. (thinly sliced)
3. In a baking or pyrex dish, coat the bottom with a one tablespoon of Purolivia cooking oil.
4. Add a little (1 to 2 teaspoons) water to one can of tomato paste in a separate dish. Mix well until tomato paste is smooth and spreadable.
5. Cover the bottom of the pyrex dish with first layer of eggplant.
6. Cover layer of eggplant with the tomato paste/water mixture.
7. Sprinkle a handful of grated low-fat cheddar cheese on top.
8. Add another layer of eggplant, covered by another layer of tomato paste mixture. Follow with another layer of sprinkled cheddar cheese.
9. Finish by topping with a few circles of chopped red onions, (a garnish serving), two teaspoons of extra virgin olive oil sprinkled on top and a sprinkle of fresh, grated parmesan. Sprinkle a dash of sea salt.
10. As a final step to add more flavour, add a sprinkle of finely chopped fresh rosemary.
11. Bake at 350 F for 30-35 minutes.
Why not enjoy this easy, tasty side dish this week?