Low Fat Eggplant Parmigiana

I was a bit nervous today, vegetarian food is not always welcome unless served with a big piece of steak. I regularly do a chicken and eggplant parmi at home but today I wanted to show my students how delicious eggplant can be, for me it is one of the 'meats' of the vegetable world, the other being mushrooms!

Firstly, the eggplant was crumbed and baked,
rather than fried, making it very low in fat

Secondly add the cheese

Anyway back to today, we cooked a basic tomato sauce comprised of onion, tin tomatoes and carrots (for sweetness without the addition of sugar) and garlic. Meanwhile we sliced the eggplant about 1cm thick, floured  it, egg wash and then crumbed it. We sprayed it with olive oil spray and popped the eggplant in the oven at 180C for about 30 minutes, turning them over 20 minutes in.

We layered the eggplant, mozarella cheese, tomato sauce, eggplant,cheese, tomato sauce then topped with some parmesan cheese and baked it in the oven for 20 minutes. It was served with pasta and salad.

Speaking of which, I shopped this morning for the class and felt like making a tasty salad, I think people forget to put effort in to a salad and as a result, don't enjoy them or eat them as often as they should. Ingredients of the salad included cos lettuce, spring onions, bean sprouts, basil and avocado, topped with toasted almonds and served with a lemon dressing.

The finished dish

Low fat Eggplant Parmigiana, served
with high fibre pasta and salad