I am very lucky to have non-picky eaters in my household. Although luck really had nothing to do with it. I (along with my husband) do take most of the credit! I’ve never been one to serve the adults one meal and make a “more kid friendly” (whatever that means) dish for the kids. In fact, over the years, Marc and I have been known to say “this is for dinner. You are welcome to eat it. If not, you’ll have a great breakfast!”
Actually, they are such good, adventuresome eaters that at a restaurant recently, my 8-year-old son ordered the rack of lamb with a lobster medallion for dinner (no kids menu for us!). He ate the whole thing!
This is a dish that both my son’s tried, asked “this is eggplant?”, and then cleaned their plates. Give kids the benefit of the doubt if they’ll like something or not, and remember, your attitude towards foods helps shape their beliefs. Golden cheese on top, rich tomato sauce and yummy, breaded eggplant. What’s not to like!
(Baking the eggplant eliminates most of the fat from the traditional recipe)
- 2 eggs
- 2 Tbsp. fat-free milk
- 1 1/4 cups Italian-seasoned bread crumbs
- 2 medium eggplants, unpeeled and cut into 1/4 inch slices
- 2 tsp. olive oil
- 4 garlic cloves, minced
- 1 large onion, finely chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes
- 1/4 cup red wine
- 2 Tbsp. minced fresh basil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. sugar
- 1 cup shredded part-skim mozzarella cheese
- 3 Tbsp. grated Parmesan cheese
Preheat oven to 375 degrees. Spray 2 baking sheets with non-stick spray or line with silicone pad.
Lightly beat the eggs and milk together in a shallow bowl. Place bread crumbs in another shallow bowl. Dip eggplant slices into egg mixture, then coat with bread crumbs. Arrange in a single layer on baking sheets. Lightly spray the eggplant with olive oil cooking spray (this will help them brown). Bake until eggplant is softened and lightly browned, about 25 minutes.
While the eggplant is baking, heat a medium size pot on the stove. Add olive oil, onion and garlic and cook until golden, about 7 minutes. Add crushed tomatoes, diced tomatoes, wine. basil, salt, pepper and sugar. Bring to boil, then reduce heat and simmer, uncovered, until slightly thickened, about 15-20 minutes.
Spray a 9×13 pan with non-stick spray. Spoon 1/3 of the tomato sauce mixture in the bottom of the pan. Layer with half of the eggplant. Then add another 1/3 of the sauce, then another layer of the remaining eggplant. Top with remaining sauce and both cheeses. Bake, uncovered, until hot and bubbling and the cheese is golden, about 20 minutes. Let stand 5 minutes before serving.
Adapted from: Weight Watchers
Using the Weight Watchers Recipe Builder, 1/6th of the recipe has 7pts+.