Recipe of the Month: August 2007

Stuffed Eggplant With Penne Rigate and Tossed Salad

Ingredients:

• 1 tsp. Cooking Oil—33 calories (Can be olive oil or if you don't like the flavor of olive oil try extra light olive oil which doesn't have the olive oil flavor.)
• 2 slices of Eggplant sliced lengthwise—13 calories
• 3 tbls. Ricotta Cheese—34 calories
• 4 tbls. Mozzarella Cheese—80 calories
• 1 tbls. Parmesan Cheese—20 calories
• 1 egg white—16 calories
• 1/2 cup of Marinara Sauce—70 calories (Be careful not all marinara sauces have only 70 calories. You can use one that is higher but you will need decrease the volume slightly.)
• 1/4 cup or just over of Dreamfields Penne Rigate—70 Calories (Probably less since it's low-carb See "Deciphering Nutritional Labels" on page 194 of A Novel Diet for further explanation)
• 2 tbls. of Parsley
• 1/8 tsp. Oregano Leaves
• 1/8 tsp. Cayenne Pepper (Even if you don't like spicy, you can add anyway. It gives a little tang without actually being very spicy.)
• Lettuce, Tomato, & Onions or Cucumber or any other VLGI ingredient for your salad
• 2 tbls. your choice low calorie salad dressing or plain vinegar or lemon juice—15-25 calories
• Chopped Clove of Fresh Garlic or 1/4 tsp of garlic powder

Cut two slices of the eggplant lengthwise, but first cut off the rounded portion to square it off as shown below. (Store the rest of eggplant for another dish-see www.aubergines.org/recipes.php

Heat the oil in a non-stick pan to brown and soften the two slices. While the eggplant is saut'eing, mix together, the ricotta, 1 1/2 tsps. of the Parmasan, and 3 tbls. of the Mozzarella cheeses, (reserving some to "top" your dish later.) Add to this mixture the eggwhite, the parsley, and the oregano.

Take this mixture and place in the middle, but slightly towards the thicker end of each of the eggplant slices and bring the two ends together and turn over so the roll is resting and holding together the two ends.

Make a container out of aluminum foil and place eggplant there.

Pour half of the marinara sauce over the stuffed eggplant and sprinkle with the rest of the Mozzarella cheese. Place in the toaster oven or regular oven at 350 degrees and cook until bubbling, approximately 20 to 25 minutes. While the eggplant is baking, pour boiling water into measuring cup, holding the pasta, it will cook sufficiently while the eggplant cooks. And you can make your tossed salad at this time.

Saute' garlic in the same pan that was used to cook the eggplant. There will be a small amount of oil left behind, toss in the drained pasta and season with salt and pepper. Use the garlic powder at this time if you are not using a chopped garlic clove or the equivalent. Heat the rest of the marinara for 20 seconds in the microwave.

Plate everything and pour the marinara over the pasta and then sprinkle with the rest of the Parmesan.

See photograph at the beginning of this recipe.

Preparation Time: Approximately 14 minutes.

Time from start to finish including cooking time: Approximately 35 minutes.

Total Calories: 336 + tossed salad, calorie count depending on dressing used.

< Back to Recipes