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Go to recipe lists at bottom of page
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Phase 1 Vegetable Recipes
Eggplant
Roasted Eggplant and Peppers
1 eggplant, peeled, halved, and sliced 2 red bell peppers, cut in thick strips 1 green bell pepper, cut in thick strips 1 onion, sliced 1/4 cup extra-virgin olive oil Fresh basil (optional, for garnish) Seasonings to taste*
Preheat oven to 350 degrees F. Place the eggplant, red and green peppers, and onion in a nonstick baking dish, and drizzle with the oil. Bake for 20 minutes, basting sometimes if necessary.
Arrange the vegetables on a serving dish and garnish with fresh basil, if using, or dish out from the pan to plates.
*Garlic salt and ground black pepper might be good sprinkled on this before roasting. If you don’t have a nonstick baking dish, then spray pan with cooking spray. For easier cleanup, cover bottom of pan with aluminum foil.
Eggplant CasseroleLow Fat. Serves 4.
2 onions, chopped 2 stalks celery, chopped 2-1/2 tablespoons water 1 green pepper, chopped 1 clove garlic, minced 8-ounce tomato, chopped 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 eggplant
Preheat oven to 350 degrees. Combine onions, celery, and water in a saucepan; cover and cook over low heat 5 minutes. Add green pepper, garlic, tomatoes, oregano, salt, and pepper; cook one minute.
Slice eggplant. Arrange in the bottom of a buttered casserole dish. Pour vegetable mixture over eggplant. Cover and bake 1/2 hour.
Eggplant Parmesan From The New American Diet: Simple, elegant, and delicious.
3 cups Marinara Sauce (recipe follows) 1 eggplant, sliced 1/2 inch thick 1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Steam eggplant slices and broil for 3 minutes on each side. Place in a casserole dish and cover with Marinara Sauce. Sprinkly with Parmesan cheese. Heat in oven for about 20 minutes until bubbly.
Makes 6 servings.
Marinara Sauce Makes about four cups.
1 clove garlic, minced 1 tablespoon olive oil 2 cans (16 ounces each) tomatoes (unsalted if desired) 2 cans (8 ounces each) tomato sauce (unsalted if desired) 1 teaspoon oregano leaves 1 tablespoon chopped or dried parsley
Sauté garlic in olive oil. Add tomatoes and tomato sauce slowlyl. Stir in oregano and parsley. Bring to a boil and simmer covered for 20 minutes to 2 hours. (The longer the better!) Break up the tomatoes with a potato masher and stir sauce occasiaonally.
Note: Use this in any dish calling for tomato sauce. For Mexican flavors, add ground cumin (1/2 to 1 teaspoon) and hot sauce. Double the recipe and keep some in the freezer.
This page on-line September 28, 2003
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