For round two of the Ragú “New Tra-Dish” project, I have transformed eggplant parmesan into a low-carb, vegetarian lasagna. This eggplant parmesan lasagna may be hands down my favorite way to eat eggplant and I can honestly say that I do not miss the noodles.
Spicy salsa fresca on top of lightly-fried eggplant slices is a fusion dish at its finest and makes a unique bruschetta-inspired appetizer.
This rendition of a chicken and eggplant Parmesan sandwich is satisfying and light, a perfect summer meal. Wrap the chicken and eggplant in large lettuce leaves for a main course or in smaller leaves for an appetizer.
Eggplant parmigiana is a great way to get your family to eat eggplant because by dredging it in egg and flour, it becomes soft and tender and the flavor mellows out. In this rendition of eggplant parmesan, I have combined chicken and eggplant parmesan strips into a sandwich. When mixed in with the chicken strips, your family may not even notice that eggplant is included.
These eggplant tomato stacks make a refreshing appetizer or side dish and are perfect for a summer meal. They are easy to make and if you are lucky enough to have garden-fresh eggplants and tomatoes, they taste even better.
Saturday, February 22, 2014
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