Eggplant Parmesan with sautéed chard

Gluten Free, Vegetarian, Soy Free

2 Servings, 630 Calories/Serving

40 – 50 Minutes

Cue up some Dean Martin and set out your best red-checkered tablecloth and Chianti for this gluten-free spin on an old-school classic.

Ingredients

  • 1 globe eggplant
  • Peeled fresh garlic
  • 1 or 2 shallots
  • Fresh oregano
  • Fresh flat-leaf parsley
  • Fresh basil
  • 1 cup crushed tomatoes
  • ¼ pound fresh mozzarella
  • Ricotta blend (fresh ricotta - Parmesan - milk - granulated garlic - nutmeg)
  • 1 bunch chard

Instructions

1

Prep the vegetables and herbs

Heat the oven to 425°F.
  • Trim the ends from the eggplant; cut the eggplant crosswise into ¼-inch-thick rounds. Sprinkle the rounds with salt; place on a paper-towel-lined sheet pan. Let stand for 10 minutes; pat dry.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Peel and finely chop enough shallots to measure ¼ cup.
  • Strip the oregano, parsley, and basil leaves from the stems; coarsely chop all the leaves together. Set aside 1 tablespoon mixed herbs for garnish.

2

Make the tomato sauce

In a small sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the garlic and shallots; cook until fragrant, about 1 minute. Add the tomatoes, bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, 6 to 8 minutes. Season with salt and pepper. Stir in the remaining oregano, parsley, and basil.
While the sauce simmers, prepare the eggplant.

3

Cook the eggplant

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, arrange the eggplant rounds in a single layer in the pan; cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Do not wipe out the pan.

4

Assemble and bake the eggplant Parmesan

  • Cut the mozzarella into ¼-inch-thick slices.
In a medium baking dish, spread 1 teaspoon oil and one-third of the tomato sauce over the bottom. Cover with half the eggplant rounds, overlapping slightly. Top with half the ricotta blend, half the mozzarella, and the remaining eggplant. Finish with the remaining tomato sauce, ricotta blend, and mozzarella. Bake until bubbling, 20 to 25 minutes. Let rest for at least 5 minutes before serving.
While the eggplant bakes, prepare the chard.

5

Cook the chard

  • Strip the chard leaves from the stems; coarsely chop the leaves and stems.
When the eggplant is about halfway done, in the same pan used for the eggplant, warm 1 tablespoon oil over medium-high heat. Add the chard leaves and stems, season with salt, and cook, stirring occasionally, until tender, 4 to 5 minutes.

6

Serve

Transfer the eggplant Parmesan to individual plates, garnish with the 1 tablespoon herbs, and serve with the chard.

Nutrition per serving: Protein: 25g (50% DV), Fiber: 10g (40% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, Saturated Fat: 15g (75% DV), Cholesterol: 70mg (23% DV), Sodium: 780mg (33% DV), Carbohydrates: 27g (9% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk.

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