Variations

Serve 2-3 slices per portion, depending on size. Nap each portion with 2 fl oz (60 mL) tomato sauce. Ladle the sauce in a band across the eggplant; do not cover completely.

Instead of Standard Breading Procedure, simply dredge slices in seasoned flour and pan-fry. Pan-Fried Eggplant Creole Eggplant Parmigiana

Use Creole sauce instead of tomato sauce. Pan-fry as in basic recipe. Top each fried slice with a thin slice of mozzarella cheese. Arrange in layers in a baking pan, covering each layer with tomato sauce and sprinkling with parmesan cheese. Bake 30 minutes at 350°F (175°C).

w^y Zucchini Sauté Provençale

Portions: 25 Portion size: 3^/2 oz (100 g)

U.S.

Metric

Ingredients

6 lb

2.7 kg

Zucchini

6 floz

175 mL

Olive oil

6 oz

175 g

Shallots or onions, minced

4-6

4-6

Garlic cloves, chopped

to taste

to taste

Chopped parsley

to taste

to taste

Salt

to taste

to taste

White pepper

Per serving:

Calories, 80; Protein, 1 g; Fat, 7 g (72% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 5 mg.

Procedure

Wash and trim the zucchini. Cut crosswise into thin slices. Heat the oil in two or three sauté pans (or sauté in several batches—do not overload the pans). Add the shallot or onion and the garlic. Sauté until soft but not browned.

Add the zucchini and sauté until slightly browned but still somewhat crisp. Add the parsley and toss to mix. Season to taste.

Calories, 80; Protein, 1 g; Fat, 7 g (72% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 5 mg.

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