When you think of waistline friendly recipes, you may not automatically think of classic Italian dishes from one of NYC’s most loved Italian restaurants. Lucky for you Chef Sal Scognamillo of Patsy’s (yup, that Patsy’s the one that has been a NYC landmark since 1944 and is still family owned) has re-invented their classic dishes so you can “have your Parmigiana, & eat it too”.
Chef Scognamillo’s recipedoes not contain flour, eggs, or bread crumbs. Rather than using whole milk Mozzarella and Parmigiano-Reggiano, he uses skim and low fat instead. It is low in fat and carbs and is grilled, not fried, so that you can please your tongue, tummy, and swimsuit – all at the same time.
- 2 medium to large eggplant
- 1/3 cup of olive oil
- 3 cups Tomato sauce (see below recipe for Patsy’s tomato sauce)
- 1/3 pound skim Mozzarella, diced into small pieces
- ¼ cup freshly grated low fat Parmigiano-Reggiano
- Preheat the oven to 400F
- Peel the eggplants, remove the ends, and cut eggplant into round pieces, about ½ inch thick.
- Lightly coat each eggplant piece with olive oil and place on grill for one to two minutes.
- Arrange in a baking dish, layering twice with sauce and sprinkling with Skim Mozzarella and Parmigiana cheese over each layer. Cover with remaining sauce and cheese.
- Bake in the oven for about 15 to 20 minutes or until cheese is thoroughly melted.