A popular vegetable dish which is often quite high in sodium. This dish is lower in sodium than my original version.  I could eat this as a side with almost anything.  I love it!  Ever since my early twenties when I was first introduced to this side dish (or main course if you are vegetarian), it has been one of my favorites!  Eggplant is, however, I think, an acquired taste.  My grown sons won't eat it to this very day.  I don't quite understand why as eggplant is so good and so versatile.  Love it!

7 tbsp olive oil (105 mL)
1 large onion, chopped
1 garlic clove, minced
14.5 oz can diced tomatoes (411 g)
1/2  cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar* (10 mL)
1/2  tsp dried oregano (2 mL)
1/2  tsp dried basil (2 mL)
1/2  tsp No Salt® or salt (2 mL)
1/2  cup Gluten-Free Bake Mix (125 mL)
1/3  cup grated Parmesan cheese (75 mL)
1/tsp Italian seasoning (1 mL)
1/tsp No Salt® (1 mL)
1/8 tsp black pepper (0.5 mL)
1/8 tsp salt (0.5 mL)
2 eggs
1 tbsp water (15 mL)
1 lb Japanese eggplant slices (about 1/4-inch (0.6 cm) thick) (0.45 kg)
11/2  cups grated Mozzarella cheese (375 mL)

In large skillet, in 1 tbsp (15 mL) olive oil, cook onion and garlic until translucent and tender. Stir in tomatoes, water, liquid sweetener, oregano, basil and No Salt®.  Simmer over low heat 10 minutes.  On dinner plate, spread Gluten-Free Bake Mix, Parmesan cheese, Italian seasoning, No Salt®, black pepper and salt.  In small bowl, beat eggs and water together with fork.  Dip eggplant in egg wash and then lightly in Parmesan cheese mixture on both sides.  In large nonstick saucepan, in 1 tbsp (15 mL) hot oil, fry eggplant slices until golden brown on both sides.  Repeat.

Layer half eggplant slices in 9 x 13-inch (23 x 33 cm) glass baking dish, cover with half tomato mixture, sprinkle with half grated Mozzarella cheese; repeat.  Bake in 350°F (180°C) oven 25 minutes.

Helpful Hints:  If sodium is not a problem for you, then you may replace the Gluten-Free Bake Mix with an equivalent amount of Parmesan cheese.  Bread the eggplant lightly on both sides.  If you think you will run out of “breading” then stir in some more Parmesan cheese or bake mix.  You will need a good nonstick saucepan that is still in good shape to use the amounts of oil indicated otherwise the eggplant absorbs too much oil.  *The sweetener is used to balance flavors.

Yield:  12 servings
1 serving
241.0 calories
16.7 g protein
19.2 g fat
6.7 g carbs

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