|Cook Time||Passive Time|
|70total minutes||10 minutes|
I wanted to share a wonderful plate my sister-in-law, Terrie made for me years ago … (as you can see from the photo! LOL) from her company, Fired-on.com
Melissa’s Modifications & Cooking Suggestions
A word about salting eggplants: there is nothing like having a bitter eggplant in your casserole. It spoils it for me. I have become an expert on picking fresh non-bruised eggplants over the years; however, if I am suspicious of one, I do salt it after slicing. Let the salt remain for 20-30 minutes, then rinse with and pat dry with paper towels.
Cook time: 70 minutes broken into 20 minutes on each side (40 minutes), then 30 minutes baking in oven once in casserole.
This freezes well fully cooked, so double the recipe and freeze dinners for another day!
Nutritional Value : 1 Serving (Approx 1.5 cups) 350 Calories; 7g Fat; 31g Carbs; 10g Protein
I know this is not a light low-cal recipe. Keep in mind, you would not be eating this every day! For those of you that love eggplant like I do, but want a skinny-down version … it’s coming up next! Being a Vegan, I no longer eat my famous recipe (though still make it for family :)). I have experimented with many modifications to replicate. To be honest, its like Eggplant Parmesan … but different. But it still tastes delicious and is heart-healthy!
To healthy eating!