Wednesday, September 8, 2010

Eggplant Parmesan

This recipe was a suggestion by mom...she has been following another fellow WW lady that has been quite busy developing her own blog of recipes which sadly puts mine to laughable shame (I should mention however that she has been working on it for years, not months!) Anyhow, my mother made a recipe from her site last week and raved about the Italian/cheesy goodness of it all. Not being one to turn down a good recipe I decided to follow in her footsteps and make the same dish...the taste is wonderful! Every bite had a fresh from my Italian grandmother's garden type of feel...and the best part is that by sheer coincidence I followed the recipe using what I had in pantry and got the original recipe down from 6pts per serving to 3pts! I think the difference lies in using olive oil cooking spray rather than oil to coat eggplant, fat free mozzarella over reduced fat and egg substitute over real. The taste is amazing and so I think my accident is worthy of its own write up for those that want to recapture the 3pt model. The whole dish hangs on one thing however, the sauce! The sauce recipe she uses is from what she describes as her friend, a good Italian cook...I will describe her as genius! I never in a million years would have used carrots to make a tomato sauce but it added such a great flavor that I will be using this from now on. The sauce is an entirely different recipe and I will supply the link, note that it makes extra so despite the drudgery of making this from scratch version you will have multiple uses from your efforts. So there you have it...a dish so great that it comes taste test approved by three fellow WW ladies and very satisfied Wojtek! Happy Cooking: Eggplant Parmesan and the link for sauce: Filetto di Pomodoro

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