Eat To Be Healthy-Eggplant-and-Tomato Casserole-Yummy!

Yesterday, I  wrote about social buy….there’s a great deal available…yesterday’s deal was listed on the San Francisco page.  Today several other cities have the same wonderful deal from Automated Man on the social buy site. The deal is on the San Diego and the San Jose pages; Philadelphia, Los Angeles, Chicago and New York also have the deal under the Neighborhood Deals section of the home page. Be sure to check it out and pass this great deal along to your family and friends…there is a $71 savings on Automated Man’s Ultimate Toiletry Kit!

On another note, I  have been working on changing the way I eat for the past 7 months or so- I’m sure you remember the blog several days ago about how to eat to be healthy…although I did not write that, I am trying to create good habits and consume foods with nutrients that are yummy…I have been surprised over how receptive my palate has become to shifting to  foods that are not rich and to more simple foods that offer good taste.  The other day I made something that was absolutely delicious…it made about 9 small side servings. The calories for each serving were approximately 110.

In general, I don’t care much for unadorned eggplant. I do, however, enjoy Eggplant Parmesan, which is breaded, fried and has loads of cheese. It has a huge number of calories. The recipe below is from McCall’s Cookbook, published in 1963 and purchased by me in 1966. One reason I enjoyed this recipe was that it had all of the ingredients that are in Eggplant Parmesan…so the taste was familiar and I loved that it was really low calorie. By comparison, Eggplant Parmesan at Macaroni Grill is over 1200 calories. Of course, I realize that is much larger than a serving of the casserole I prepared, one could consume the entire casserole and save hundreds of calories.  And of course, attitude is everything. The casserole was very satisfying and fresh tasting…no need to eat extreme amounts!

Eggplant-and-Tomato Casserole

2 medium eggplant                            2 tsp sugar

Boiling water                                        1 tsp paprika

Salt                                                           1/8 tsp pepper

2 TBLSP olive oil                                1/8 tsp dried basil

2 cloves garlic, chopped                 ½ c grated parmesan

2 TBLSP flour                                       2   1 -LB cans stewed tomatoes, undrained

1.       375 degree oven.  Lightly grease 2 quart casserole.

2.      Wash and peel eggplant; cut into 1-2 inch pieces. Simmer, covered, in salted water for 10 minutes; drain.

3.      Meanwhile, sauté garlic in skillet in hot oil til golden.

4.     Into skillet, stir flour, tomatoes, 2 tsp salt, sugar, paprika, pepper, basil.  Cook, stirring, over medium heat until mixture boils and is slightly       thickened.

5.     In prepared casserole, layer eggplant cubes alternately with tomato mixture; top with grated cheese.

6.     Bake 20 minutes until lightly browned.

This is MeddlingMom…I hope you find this to be yummy!


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