I'd say this is a pretty healthy meal. The eggplant, which is full of nutrients is actually baked in a Panko breading mixture. And the risotto is cooked in a fat free beef broth. I ran out of mozzarella cheese, so I used to reduced fat string cheese that I picked up on sale a few days ago. This meal was a use up stuff that's in the fridge meal and I'd say it turned out quite well. In fact, Steve commented on how of all the eggplant preparations, this is his favorite. This recipe made 4 servings of risotto but 2 servings of the eggplant.
The risotto recipe is not vegetarian friendly, but you can easily make it by using veggie broth instead.
Ingredients for Eggplant Parmesan
1/2 large eggplant
1 egg (beaten)
1/2 c panko bread crumbs
1 T grated Parmesan cheese
1/2 t Italian seasoning
2 sticks of reduced fat string cheese
1/2 c spaghetti sauce
1. Slice the eggplant into 1/2 - 3/4 in. slices.
2. To make the breading, mix the Panko, Parmesan and Italian seasoning in a dish.
3. Preheat the oven (I used toaster oven) to 375 degrees F.
4. Spray nonstick spray on a cookie sheet.
5. Coat the slices with the egg and then cover the eggplant with the breading on all sides. Place each slice on the cookie sheet and bake for 30 minutes, turning once about half way.
6. When the eggplant has finished baking, transfer the slices onto a baking dish and create 2 layers.
7. Pour the spaghetti sauce over the top and place the shredded cheese on top of the sauce.
8. Bake in the oven at for about 15-20 minutes.
Spinach Risotto Ingredients
1 c arborio rice
1/2 c marsala wine (dry)
3 cups beef broth
1 c water
1/4 c onion diced
1 pound of blanched spinach, chopped.
1-2 T parmesan cheese
1 t cooking oil
1. Pour the oil into a hot saute pan.
2. Add the rice and gently roast the rice until it is slightly golden in color.
3. Add the onion and stir for about 1 minute.
4. Add the marsala wine and stir occasionally until the liquid is mostly evaporated. In the meantime, heat up the broth and water mixture.
5. Add the broth mixture 1/2 cup at a time, stirring occasionally to prevent scorching. Allow the liquid to mostly evaporate before you add more liquid. This process will take about 45 mins to 1 hour.
6. When the rice tastes cooked and creamy, add the spinach, and parmesan cheese.
7. Stir until everything is evenly mixed and enjoy.
The risotto recipe is not vegetarian friendly, but you can easily make it by using veggie broth instead.
Ingredients for Eggplant Parmesan
1/2 large eggplant
1 egg (beaten)
1/2 c panko bread crumbs
1 T grated Parmesan cheese
1/2 t Italian seasoning
2 sticks of reduced fat string cheese
1/2 c spaghetti sauce
1. Slice the eggplant into 1/2 - 3/4 in. slices.
2. To make the breading, mix the Panko, Parmesan and Italian seasoning in a dish.
3. Preheat the oven (I used toaster oven) to 375 degrees F.
4. Spray nonstick spray on a cookie sheet.
5. Coat the slices with the egg and then cover the eggplant with the breading on all sides. Place each slice on the cookie sheet and bake for 30 minutes, turning once about half way.
6. When the eggplant has finished baking, transfer the slices onto a baking dish and create 2 layers.
7. Pour the spaghetti sauce over the top and place the shredded cheese on top of the sauce.
8. Bake in the oven at for about 15-20 minutes.
Spinach Risotto Ingredients
1 c arborio rice
1/2 c marsala wine (dry)
3 cups beef broth
1 c water
1/4 c onion diced
1 pound of blanched spinach, chopped.
1-2 T parmesan cheese
1 t cooking oil
1. Pour the oil into a hot saute pan.
2. Add the rice and gently roast the rice until it is slightly golden in color.
3. Add the onion and stir for about 1 minute.
4. Add the marsala wine and stir occasionally until the liquid is mostly evaporated. In the meantime, heat up the broth and water mixture.
5. Add the broth mixture 1/2 cup at a time, stirring occasionally to prevent scorching. Allow the liquid to mostly evaporate before you add more liquid. This process will take about 45 mins to 1 hour.
6. When the rice tastes cooked and creamy, add the spinach, and parmesan cheese.
7. Stir until everything is evenly mixed and enjoy.