Eggplant Parmesan

by zesty on August 28, 2009 · 16 comments

Hello ZestyCookers!  I’m Lainie from Deliciously Fit, and I am thrilled to be doing a guest post for Zesty while he’s away!  I had a hard time deciding what to post about because, well, let’s face it:  all of Zesty’s recipes are AMAZING and pretty much impossible to compete with!  After much thought, I finally decided on eggplant parmesan because it’s an easy, tasty and impressive dish that just about anyone can whip up.

#1

By the looks of that picture, you can tell this recipe is rich and decadent…what you can’t tell is that it makes 8 huge servings for under 300 calories each!  I paired this recipe with a simple salad, and even my meat-obsessed husband thought he had died and gone to heaven…

Ingredients

  • 2  (1-pound) eggplants
  • 1/4  cup  water
  • 3  egg whites, lightly beaten
  • 1 1/4  cups  Italian-seasoned breadcrumbs
  • 1/4  cup  grated Parmesan cheese
  • Vegetable cooking spray
  • 2.5  cups shredded part-skim mozzarella cheese
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1 jar of your favorite pasta/marinara sauce

Directions

  1. Slice eggplant crosswise into 1/4-inch slices
  2. #2

  3. Place eggplant slices in a large bowl and add water to cover.  Let stand 30 minutes.
  4. #3

  5. Drain well, and blot eggplant dry with paper towels.
  6. Combine 1/4 cup water and egg whites in a shallow bowl.
  7. Combine breadcrumbs and parmesan cheese; stir well.
  8. Dip eggplant in the egg white mixture, and then dredge it in the breadcrumb mixture.
  9. Place the eggplant on a baking sheet coated with cooking spray.  Broil 5 minutes on each side (or until browned).
  10. #4

  11. Spread marinara sauce in the bottom of a 13X9-inch baking dish coated with cooking spray.
  12. Arrange eggplant over sauce; top with mozzarella and cheddar cheese.
  13. #5

  14. Bake at 350° for 30 minutes (or until bubbly).  Serves 8.

#6

Next time you’re tempted to go out for Italian, try making this dish at home instead!  The average restaurant dishes up eggplant parmesan with a calorie count of 1270 and 69 grams of fat!  Ouch!  This version of the Italian staple clocks in at under 300 calories and 8.5 grams of fat – that’s a savings of almost 1000 calories!

(recipe adapted from www.cookinglight.com)

Thanks Lainie (Deliciously Fit) for a great post!  Have a great weekend and I will see you on Monday with a huge house update.  Stay tuned.

Take care

zesty

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