Lean and Lovin' It: Provolone and roasted eggplant slices make for a delicious updated eggplant parm recipe
Growing up, my mom never made anything with eggplant, ever. That means that I did not really cook an eggplant until I was in my mid-20s, after my brother Tom, the chef, made and shared an eggplant-based spaghetti sauce. That sauce was outstanding, with a meaty texture and extraordinary flavor.
For all the time I have known her, Nan's steered clear of excess fat in her diet; making that ocean of olive oil in that eggplant parm recipe one she always avoided. by signing up you agree to our terms of service Nan had not made eggplant parm for quite a while, and saw a recipe that used provolone cheese instead of mozzarella cheese and decided to make her eggplant parm that way, as well as roasting the eggplant slices brushed with a hint of olive oil.Nan believes that an eggplant's skin is bitter and should be removed. Good idea.
Yes, it is still higher hassle, but well-worth the effort.• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at [email protected].
Trim the stem ends off the eggplants and, using a vegetable peeler, peel the skins from the eggplants. Cut the eggplants crosswise into ¼-inch-thick rounds and arrange the rounds on the baking sheets, slightly overlapping . While the eggplant's roasting: Place a large saucepan over medium heat and add 2 tablespoons of olive oil; heating until the oil shimmers. Add the onion, garlic, dried basil and ½ teaspoon kosher salt and cook, stirring occasionally, until the onion is translucent, about 5 to 6 minutes. Stir in the crushed tomatoes, spaghetti sauce and ½ teaspoon pepper.
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