Sinful Eggplant Aubergine Sinful For Low Calorie Considering Recipes

Steps:

• Combine parmesan, basil& bread crumbs, mix.
• Drain the eggplant slices on paper towels (slightly salt the eggplant).
• Dip the eggplant slices into the the egg white/salt mixture.
• Dip into the crumbs and cover well, redip if necessary.
• Spray baking sheet with olive oil and place the crumbed eggplant sliced on the tray.
• Heat oven to 400 degrees F.
• Spray the top s of the eggplant slices.
• Bake for 15 minutes, turn over& spray each slice again with olive oil.
• Return to the oven and bake another 15 minutes.
• Now spoon 1 cup pasta sauce into a 9x13" baking dish.
• top with half the egg plant slices.
• Spoon another cup of sauce over the eggplant and a half cup mozzarello.
• Repeat with eggplant, sauce and remaining mozzarello.
• Sprikle with Parsley.
• Return to oven and finish baking for about 20 minutes until the cheese is completely melted& bubbling.

Steps:

• Peel eggplant. Slice eggplant and zucchini lengthwise into thin strips (about 1/4 inch). Place on baking sheet, spray with olive oil, sprinkle with salt and pepper. Broil these, turning and re-spraying with oil once, until lightly browned on both sides. These are your "noodles". It's time-consuming, but it's SO worth it!
• In a large heavy-bottomed pot, heat olive oil. Saute onion and garlic until just beginning to brown. Add chopped turkey sausage, if using. Cook about 10 minutes. Add red pepper and mushrooms, stirring gently. Cook 5 minutes. Add jarred pasta sauce and thawed spinach (squeeze out most of the liquid). Simmer about 10 more minutes.
• Combine ricotta, cottage cheese, eggs, scallions and nutmeg. Set aside.
• Preheat oven to 375°F.
• Layer 1/3 of sauce in 9x13 baking dish. Layer 1/2 eggplant and zucchini slices. Top with 1/2 ricotta mixture, 1/3 mozzarella, and 1/3 parmesan.
• Repeat.
• Top with final 1/3 sauce, then mozzarella and parmesan. Cover with foil and bake one hour. Remove foil for last 5-10 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Cook orzo according to package instructions.
• Heat oil in a large skillet, preferable non-stick, over medium high heat.
• Add eggplant and next 3 ingredients, cooking for 5 minutes.
• Add diced tomato and cook 2 minutes.
• Add sundried tomatoes, orzo and next 3 ingredients; stir well.
• Spoon orzo mixture into a 13x9 inch baking dish.
• Combine breadcrumbs, cheese and pinenuts, sprinkling over orzo mixture.
• Cover and bake for 30 minutes or until thoroughly heated.
• Uncover and bak 10 more minutes or until lightly browned.