Dr Oz was joined by Rachael Ray on the Doctor Oz Show today.  She gave a bunch of healthy, low fat, diet recipes so that all of us can lose weight with breaking our budgets.  Without further delay, here is Rachael Ray’s Eggplant Parm Recipe, but dont forget to check out all of Rachael Ray’s recipes from this show – here are all of the low cost and easy diet recipes that Rachael Ray spoke about:

Rachael Ray Turkey Meatloaf Recipe

Rachael Ray Chicken Over Polenta Recipe

Rachael Ray Eggplant Parm Recipe

Rachael Ray Roasted Tomato Recipe

Rachael Ray Minestrone Soup Recipe

Rachael Ray Chicken Stock & Cheese Rind Recipe

Dr Oz & Rachael Ray Eggplant Parm Recipe:

Ingredients:

6 Roasted Tomatoes with their juice, chopped

2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 lbs)

Salt

3 tbsp extra-virgin olive oil

2 medium onions, thinly sliced

3 to 4 cloves garlic, chopped or thinly sliced

1 small chili pepper, seeded and finely chopped, optional

1 sprig fresh marjoram or oregano, leaves picked and finely chopped

1 cup all-purpose flour

4 large eggs

1 1/2 cups panko (Japanese) bread crumbs

1 cup grated Parmigiano-Reggiano cheese

1/2 cup corn meal, a couple of handfuls

2 tsp fennel pollen or ground fennel seed, optional

Vegetable oil plus omega-3, for shallow frying

1 lb fresh mozzarella, thinly sliced

1 large clove garlic, finely chopped

1 bundle fresh green or red chard, washed, stemmed and shredded

Freshly grated nutmeg

1 cup fresh basil leaves

Directions:

1.  Make your roasted tomatoes and put them on the side.  Click here for Rachael Ray’s Roasted Tomatoes Recipe

2.  Salt your eggplant and let it drain for 30 minutes.

3.  Over medium-high heat, warm a skillet with some extra virgin olive oil.  Add the garlic, chili pepper, onions, marjoram, pepper and salt. 

4.  Cover the skillet and let it cook for 10-15 minutes or until the onions are sweet.

5.  Add the roasted tomatoes to the skillet and let it cook for 15 minutes without a cover, so that it can thicken up.

6.  Preheat your oven to 400 degrees.

7.  Prepare a breading station for your eggplant with a bowl of flour, a bowl for the beaten egg and a bowl for the bread crumb / cheese / corn meal / fennel mixture.

8.  Dip your eggplant into the flour, egg and bread crumb mixture.

9.  Heat some extra virgin olive oil in a skiller over medium-high heat and cook each eggplant for 3-4 minutes per side.

10.  Let the eggplant drain on a cooling rack and sprinkle it with a touch of salt.

11.  After cooking all of the eggplant, wipe off the pan, add another TB of olive oil and cook some garlic.  After a minute, add in the greens so that they wilt, along with salt, pepper and nutmeg.

12.  Build eggplant stacks by alternativing between egglant, chard, tomato onion mixtures, basil leaves, and mozzerella.

13.  Plave your eggplant stacks in the oven for 5 minutes and serve right away.

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