Real Food for Real Life

Tuesday, January 15, 2013

My love affair (with eggplant parm)...

Yet another Eggplant Parmesan

 Single slices, stacks, or layered like lasagna, it matters not, I absolutely adore eggplant parmesan.  I was craving something comforting for dinner on Sunday, but I also wanted dinner to be easy, fast, inexpensive, and relatively diet friendly, a tall order indeed.  By good fortune my grocery purchases for the week had included a big glossy eggplant, a container of fresh mozzarella slices (gotta love those orange Manager's specials stickers), and a package of Kraft Fresh Take that between a sale and a coupon I scored for a whole 50 cents.  Throw in a box of whole grain spaghetti and a jar of good quality pasta sauce and I was set (both bought on sale, of course).

This dish was exactly what I wanted and would be perfect for a weeknight meal.  The fat could be reduced more by using a reduced fat shredded mozzarella, but I wanted the wonderful fresh mozzarella here.  Another idea for lightening the dish would be to roast unbreaded eggplant slices like I did in this layered version.  And if you have never tried it, eggplant parm makes a fantastic sandwich, perfect for those leftovers.

Easy, Cheap, and Diet Friendly Eggplant Parm
1 large eggplant, about 2lbs.
1/4 cup egg whites (from a carton)
1 pkg. Kraft Fresh Take (I used Rosemary and Roasted Garlic)
6oz. fresh mozzarella, sliced
canola cooking spray
pasta sauce to serve, homemade or purchased
whole grain spaghetti to serve (I used Barilla)

Preheat the oven to 400 degrees F and lightly spray a baking sheet with cooking spray..  Slice off the eggplant ends before slicing crosswise into 12 slices of equal thickness.  Dip the slices into the egg white before tossing in the bag of Fresh Take to coat.  Lay the slices on the prepared baking sheet and give each a quick 1/2 spritz of the cooking spray.  Bake for 25 minutes.  Remove from the oven and top the 6 largest slices with 2 ounces each of the fresh mozzarella slices.  Top the larger slices with the smaller and you are ready to serve.  6 servings.

WW PointsPlus Value:  Each stack was 7 points, 1/2 cup of sauce was 2 points, and a scant 1 cup (1/8 of the box) of pasta was 4 points.  Serve with a green salad for a complete meal.

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