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Fat Free Eggplant Recipes
GETTING READY 1. Cut the eggplants into quarters slice all the bell peppers. 2. Slice the onions into think rings cube the butternut squash cut the zucchini lengthwise and then cut into 3 4 slices set everything aside in separate bowls. 3. Preheat the oven to
Roasted Veggies and Dip
If you love to discover new things in the kitchen try making this healthier version of Eggplant Zucchini Parmesan. Prepare this Eggplant Zucchini Parmesan Napoleon and youll find yourself saying Thats Vegetarian It is low fat without the breading and frying.
Low-Fat Eggplant and Zucchini Napoleon
People wanting to plan family meals or get togethers with healthy and delicious preparations this real meals video is a must watch. Watch Stacey Hawkins make lasagne rolls by filling cooked lasagna strips with a filling made of sirloin cheese and flavors.
Stacey Hawkins Real Meals Reducing Stress with Dr. Ran Rubinstein 1
Place 1 4 cup of the water or broth in a heavy soup pot over medium heat. Add garlic and onion to pot. Cook and stir over medium heat for 5 minutes or until lightly browned. Add more liquid during this process if necessary. Add remaining 8 cups of water
Eggplant Del Rio
Cut 2 1 2 inch thick slices lengthwise from opposite sides of each eggplant reserve for another use. Cut each eggplant lengthwise into 4 3 4 inch thick slices set aside. Cut red peppers in half lengthwise remove and discard seeds and membranes. Flatten pepper
Grilled Eggplant Sandwiches
Wash aubergine and carrots. Peel aubergine and cut into cubes. Scrape carrots and dice finely. Heat ghee in a pan over moderate heat. Add aubergine and cumin seeds and stir gently. Sprinkle in a little water cover pan and cook over low heat for 5 10 minutes
Aubergine and Carrot Salad
Preheat the oven to 400 F. Line a baking sheet with foil and coat with no stick spray. In a small bowl whisk together the egg whites and milk. In a medium bowl combine the bread crumbs wheat germ Parmesan rosemary oregano and pepper. Dip both sides of the
Eggplant Parmesan Sandwiches
GETTING READY 1 Take a medium bowl to combine soup water and beans. Thoroughly mix and set aside. MAKING 2 Take a large saucepan and spray the cooking side with vegetable cooking spray. 3 Heat up the saucepan and cook the beef till the meat turns light brown.
Preheat the oven to 400 F. Coat 2 baking sheets with cooking spray. On a piece of waxed paper combine the flour garlic salt and black pepper. Place the egg substitute or egg whites in a shallow bowl. Place the bread crumbs on another piece of waxed paper.
Roasted Eggplant Parmigiana Stacks
Preheat oven to 375 degrees. Cut the stem ends off of the eggplants and cut the eggplants in half lengthwise. Remove pulp leaving a shell of 1 4 inch. Chop the eggplant pulp and set aside. Heat the water broth or wine in a large skillet over medium heat. Add
Trim and peel eggplant. Cut crosswise into 1 2 inch slices. Rub the slices with lemon juice and sprinkle with salt. Let sit on paper towels 30 minutes then drain and pat dry. Saute the slices on both sides in hot oil until they are softened and browned. Drain
Baked Eggplant With Pork
Peel eggplants and cut crosswise into 1 4 inch thick slices. Place on a large baking sheet coated with cooking spray. Coat slices with cooking spray. Bake at 375 for 25 minutes or until eggplant is tender and lightly browned turning once. Let cool slightly.
Peel the eggplant if the skin is tough. Cut it into 1 4 to 1 2 slices. In a shallow dish lightly whisk together the egg and milk. On a sheet of wax paper combine the breadcrumbs marjoram oregano basil and pepper. Dip the eggplant into the egg mixture then into
Classic Eggplant Parmigiana
Brush eggplant slices with oil arrange on a baking sheet and bake uncovered at 450 turning once until lightly browned and very soft about 30 minutes. Brown the beef and drain off fat. Remove beef to a bowl. Saute the onion garlic and mushroom in the 2
Beef And Eggplant Casserole
1. Heat water or both in a large saucepan over medium heat. Add onion and garlic. Cook and stir until onion is soft. Add more liquid during this process if necessary. 2. Add oregano basil eggplant and tomatoes. Cook over medium low heat for 15 minutes. 3.
Heat 1 inch of water in a steamer. Place eggplant chunks in a steamer basket or colander. Cover and steam for 8 minutes or until eggplant is tender. Heat the water broth or wine in a skillet over medium heat. Add the garlic onion ginger cumin coriander red
If desired peel eggplant. Cut eggplant into 1 2 inch slices halve each slice. In a large saucepan cook the eggplant zucchini and salt in a small amount of boiling water for 4 minutes. Drain vegetables pat dry with paper towels. Divide the eggplant and zucchini
Classic Eggplant Parmigiana
GETTING READY 1. Preheat the oven at 350 . 2. Peel and slice eggplant into thin slices about 1 2 inch. MAKING 3. In a large non stick skillet cook meat while breaking it using a fork. 4. Add the excess fat. 5. Stir in onions tomatoes parsley cinnamon nutmeg
Low Fat Moussaka
1 Sprinkle both sides of the eggplant zucchini and squash with the salt place on a large baking sheet and let stand 30 minutes. 2 Pat the salted vegetables dry with paper towels. Spray a large ridged grill pan with nonstick spray and set over medium heat. Add
Vegetable And Goat Cheese Terrine
Pierce potatoes. Place in microwave on paper towel leaving 1 inch between potatoes. Microwave potatoes on high for 6 minutes. Turn over. Microwave on high for 7 minutes. Let stand for 10 minutes. Combine the garlic onion and water in a microwave safe casserole
Preheat oven to 350 . Heat oil in a large nonstick skillet over high heat until hot. Add eggplant saute 3 minutes. Add bell pepper and next 5 ingredients saute 1 minute. Add tomato juice and water cook 12 minutes or until vegetables are tender and liquid is
1. To make base place yeast and sugar in a bowl and mix to combine. Stir in water cover and stand in a warm draught free place until mixture is foaming. Place flour in a separate bowl stir in yeast mixture and oil and mix to make a soft dough. 2. Turn dough
Vegetarian Pan Pizza
Heat water broth or wine in a large heavy saucepan over medium heat. Add garlic onion and cayenne pepper. Cook and stir over medium heat for 5 minutes. Add the eggplant reduce heat to low and continue cooking and stirring until it begins to soften. Since the
Bow Ties With Eggplant Sauce
In chicken broth in a non stick skillet saute onion and garlic until onion is golden brown about 5 minutes. Stir in tomatoes and juice tomato sauce sugar lite salt oregano and basil. Bring to a boil. Reduce heat and simmer uncovered 10 minutes. Wash eggplant.
Eggplant And Turkey Parmigiana
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