As a part of our Fuel the Body, Fuel the Soul program, Sister Rose shows us the recipe behind her delicious and healthy eggplant parmesan.
Ingredients:
2 tbs olive oil
1 clove minced garlic
1 tbs parmesan cheese
1 tbs basil
1/2 cup shredded mozzarella cheese
1 medium-sized tomato
1 eggplant
Directions:
Cut the tomato into thin slices. Peel the eggplant and cut it into 1/4 inch slices. Mix together the olive oil and garlic. Brush eggplant slices with olive oil and garlic mixture on both sides and place on a baking sheet. Bake the eggplant slices at 425° for 15 minutes, watching carefully. Flip slices and cook for an additional 5 minutes. Layer the baked eggplant slices, tomato slices, basil, parmesan and mozzarella in an oven-safe dish. Top with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for an additional 5 minutes. Enjoy!
Fuel the Body, Fuel the Soul is a virtual program that provides a forum for young women around the country to deepen their faith life. The program gives women the opportunity to engage with our sisters and other women in spiritual presentations, discussions and prayer. Each gathering also features a nutritious recipe from one of our sisters. Learn more about Fuel the Body, Fuel the Soul here: https://csjcarondelet.org/fuel/
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hi hello um I guess when you see this it
will be good evening uh my name is
Sister Rose I am a sister of St Joseph
of kelet of the Albany
Province um welcome to fuel the body and
fuel the soul so my part of the
presentation is fuel in the body tonight
we will be making uh eggplant
Parmesan that is one of my favorite
recipes from when I was a child until
even now but because this program is
about healthy food I found a recipe
years ago um that makes it a little
healthier for you well this is actually
a lot healthier than the oldfashioned
eggplant par and so what you will need
for this recipe
is one sheet
pan a wire
rack a shredder um whichever one you
like a
brush a
spatula 1 half cup
measuring measuring spoons
a knife now this knife I like it’s very
sharp and it does a great job on most
foods and a serrated knife because for
me a serrated knife um cuts the tomatoes
better and you can get more control over
the thickness cuz remember we want to do
very thin
slices and then we have our our uh quart
casserole but this really isn’t a quart
casserole this is kind of bigger I don’t
have just a one quart so I’m using a
bigger one and you have to make sure
it’s oven friendly I love this cuz it’s
red and it’s
Italian but um so those are that’s all
you’re going to need and um it’s very
easy to put together as I said and um
you’ll be a chef in no time so what you
will need for this recipe is uh 2 tbsp
of olive oil which is in here and one
minced garlic or just a half a teaspoon
of um the already minced garlic 1
tbspoon of Parmesan cheese 1 tbspoon of
grated basil you can also use the fresh
basil we would need a half a cup of
shredded mozzarella cheese now this
cheese is um the skim part skim cheese
so it makes the makes it a little more
healthy iier for you although you can
use the real mozzarel the ball or the uh
tube kind type and just slice it and
then a medium tomato sliced thin like
this and of course you need an eggplant
so we’re going to pretend that this is a
large a small eggplant I just left you
one slice to see the size about A4 of an
inch you would you need to um cut it and
peel it and that’s basically it and
measuring cups I think we only you have
to measure these with the um spoons but
the cheese is measured with this and
you’ll there that’s all the ingredients
you need to put this together so what we
do is after we cut the eggplant you’re
going to dip it
in the brush the oil and garlic and
you’re just going to
paste it on both
sides okay and then your pan is sprayed
or oiled however you do your sheet pans
I use Pam because it’s uh easier and
less
Troublesome and then we’re going to put
it in the oven and cook it at
425 for 15 minutes and watch it cuz some
depending if you don’t cut it the same
some might get a little done faster so
you’re going to cook it for 15 minutes
and then you’re going to flip it and for
five more minutes cook the other side
just so they’re golden brown and the
golden brown this is what it looks like
when it comes out and you put it on the
rack will look like
that okay so as we come as we’re um I
was thinking about preparing this
meal my thought is well I’m a pretty
good Italian cook cuz it’s my background
and uh I spent many of days in the
kitchen with my mother learning how to
cook and so when I was trying to find a
healthier version of this recipe several
years ago because um you know for myself
something fast and easy I found this
recipe and it really is simple recipe to
do and it is Italian still they just you
know you don’t have the heavy sauce or
the heavy uh frying of the eggplant and
the breading of the eggplant so all
those things are eliminated which to me
makes this a much healthier Italian meal
that you can have all the time and um
you know my mother probably would be
frowning well I’m sure she is frowning
in in heaven right now because I’m
making it um because she also loved the
eggplant and that was one thing we
really had together um and uh enjoyed
making together and eating together so
you know when we so when thinking of
that I said this is the perfect recipe
and so um I hope that you eventually uh
if you like this recipe we’ll try it and
we’ll enjoy it as much as I do and and
know that when you’re eating it it’s a
healthy choice so once you going back to
the recipe once you um cook the eggplant
and you have it cooling on the the um
Rack you’re going to put everything
together so you’re going to take a a one
qu pot pan and you’re just going to
layer it like this I’m just going to use
this sheet as the example you’re going
to take this you would take your tomato
of course I left a small piece here
that’s the problem for examples and then
you’re going to take your
um basil and you’re going to put your
basil on top and then you’re going to
take your parmesan cheese and put that
on top
okay and then you’re going to take your
mozzarella and put that on
top so you then you just start to stack
it like this and then as you stack it
you do the same thing and um then once
you put it in your 1 qu
Pan um you’re going to put it in the
oven for 20 minutes and then you’re
going to uncover you put it covered in
the oven for 20 minutes then you’re
going to uncover it for about 5 minutes
and and till the cheese is really melted
so um let’s see if ours is finished it
should be by
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now so here is our meal finished it
looks
delicious I hope that it’s an easy
enough recipe for you to try yourself
and that when you do you enjoy it
tremendously thank you for participating
in this evening and I hope that you have
a blessed Easter season
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