Years ago, I loved dishes like eggplant parmesan. The problem is that restaurant dishes usually start at 700 calories and 40 grams of fat (over ½ the calories)…and it only gets worse from there!
I still like to have it on occasion, but over the years my tastes have changed. I just can’t eat the soggy, fatty versions that most restaurants serve. So (like any good nutritionist) I’ve created my own healthy version.
HEALTHY EGGPLANT PARMESAN
(2-4 servings depending on entrée or side dish use)
Mix the following into a bowl (add extra seasoning if desired):
¾ c breadcrumbs
½ tsp garlic powder
½ tsp onion powder
1 tsp dry basil
¼ tsp pepper
¼ tsp salt Break eggs into bowl and beat with milk:1-2 lg eggs (or ½ cup egg substitute for even fewer calories and fat)
2 Tbsp milk or water
1 small eggplant (about 6” long)
½ c shredded light mozzarella (I like Sargento Reduced Fat Shredded)
½ c tomato based pasta sauce - Preheat oven to 350 degrees.
- Spray a cookie sheet with non-stick cooking spray. Slice eggplant into ¼” thick circles. Dip each round into the egg mixture, then coat with breadcrumbs and place on cookie sheet. Bake for 20 minutes, or until eggplant is tender.
- Once eggplant is cooked, sprinkle each slice with shredded mozzarella and place back in oven until cheese is melted (about 5 minutes). Warm tomato sauce in a covered bowl in the microwave.
- To serve, layer eggplant slices on a plate and spoon sauce over top. Can be used as a main dish or a side dish served with pasta or a salad.
Sometimes I bake the eggplant and then freeze it before adding the cheese or sauce. This way it’s quick and easy to pull out whatever I need. Just bake about 20 minutes at 300 degrees to re-heat then add the cheese and sauce as above.
Bon appétit!
- Renee
Labels: Healthy Recipes, Renee
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