Italian-Style Eggplant
Ingredients
2 large eggplants unpeeled and cut
into 2cm-thick slices; salt to taste. SAUCE: 1
tablespoon olive oil; 1 onion diced;
2 finely chopped garlic cloves;
salt to taste; 1 can peeled Roma
tomatoes; 2 anchovy fillets; 1 tablespoon
oregano; 1 tablespoon capers; 4
toasted whole-wheat bread slices, crumbed; 2 tablespoons
parmesan cheese, grated; 1 teacup
chicken stock cube.
Preparation time:
40 minutes
Serves:
6 (80g each)
Directions:
Place the eggplant slices in a
greased baking dish and make superficial cuts.
Season with salt. Bake in pre-heated oven for
10 minutes SAUCE: in a frying pan, add
the olive oil, onion, garlic and salt. Let the eggplant fry
until golden brown. In a blender, mix together the tomatoes and
anchovy fillets. Add them to the sauce in the pan,
add the oregano e stir thoroughly. Let the sauce
thicken to a paste. Spread the
capers and 1 tablespoon of the sauce onto
each eggplant slice, covering the entire surface.
Mix together the bread crumbs and cheese
and sprinkle over the eggplant. Into the side of the
baking dish, add the gravy made with the chicken stock to cook
the eggplant. Heat in the oven again for 15
minutes. Serve hot or cold as
an appetizer.
Total Calories:
112 per serving
Italian-style Eggplant
NOTE: All recipes included here were specially created for
diabetics. However, always check with your doctor or
nutritionist before trying a recipe that contains an
ingredient that may not be permitted in your diet.
