{"id":15153,"date":"2014-02-09T12:36:42","date_gmt":"2014-02-09T20:36:42","guid":{"rendered":"https:\/\/shescookin.com\/?p=15153"},"modified":"2020-01-29T14:03:15","modified_gmt":"2020-01-29T22:03:15","slug":"eggplant-parmesan-with-fresh-mozzarella","status":"publish","type":"post","link":"https:\/\/shescookin.com\/eggplant-parmesan-with-fresh-mozzarella\/","title":{"rendered":"Eggplant Parmesan with Fresh Mozzarella"},"content":{"rendered":"
<\/a><\/p>\n Which eggplant camp are you in? I love eggplant, but I know many people don’t share my enthusiasm for this stunning purple nightshade. Most objections to eggplant are usually about texture or bitterness. But when eggplant is treated right, it’s creamy and earthy\u2014a superstar in dips as well as roasted and grilled dishes. See if you are making some common mistakes<\/a> when you prepare eggplant that might be turning you against the nutrient-dense aubergine\u00a0<\/em>(French for eggplant).<\/p>\n Jump to Recipe<\/a><\/p>\n <\/a><\/p>\n Eggplant Parmesan is up there on the list of my favorite dishes. However, it can be rather time-consuming to make and packs a whole lot of fat and calories when made in the traditional way of flouring the eggplant slices, frying them in oil, and then layered with mozzarella and parmesan cheese. Over the years, I developed Eggplant Parmesan My Way,<\/a> which calls for baking rather than frying the eggplant slices and using half the cheese – it’s incredible!<\/p>\n When I saw the cover of Bon Appetit’<\/a>s October 2013 issue, I loved the different presentation and that slicing, salting, and breading wasn’t part of the process. Instead, peeled eggplant halves get “stuffed” with the sauce and cheese. Removing all but a strip of the\u00a0eggplant’s\u00a0skin lets the flesh meld with the sauce without falling apart. Brilliant!<\/p>\n <\/a><\/p>\n Better yet, fresh mozzarella is low in calories and one of the lowest sodium cheeses available, so well suited for Don’s low sodium diet. Making homemade sauce also adds to the fresh appeal and overall healthiness of this recipe by eliminating the excessive amounts of sodium that are in most prepared sauces. To save time, use a prepared sauce but try to find one that is reduced sodium. Trader Joe’s<\/a> carries an organic Marinara sauce with zero sodium that I use often.<\/p>\n I also reduced the amount of sodium by substituting LoSalt* and reducing the amount of cheese a bit. Switching to LoSalt is one way to reduce your overall sodium consumption \u2014 using the same amount as regular salt results in 66 percent less sodium without compromising flavor.<\/p>\n <\/a><\/p>\nEggplant: Love It or Leave It?<\/h2>\n
A Lighter, Healthier Eggplant Parmesan<\/h2>\n
Healthy Eggplant Parmesan Recipe<\/h2>\n