This recipe is straight from my Mother’s kitchen (and nobody beats my mom in the kitchen).
Traditionally eggplant parmesan is full of fat and takes hours to make. Here is a much lower calorie version that cooks up in no time.
Fancy enough to serve to guests, and satisfying enough for a quick and easy dinner. This is another vegetable you can add to your repertoire since the kids are sure to love it.
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1 large eggplant
1 cup of tomato sauce
1 cup of grated mozzarella (must be whole milk)
¼ – ½ cup of grated parmesan cheese
EVOO
Salt & pepper
Preheat oven to 400. Slice one large eggplant into rounds (1/2” thick). Take a cooking brush, and brush a baking sheet with EVOO and lay the rounds onto the pan. Brush the tops of the eggplant with EVOO and season with salt & pepper. Place the baking sheet into the oven. Bake for 15 minutes, flip and cook for an additional 10 minutes or until soft. Remove from oven. Leaving the eggplant on the baking sheet, add 1 – 3 TBS of tomato sauce to the top of each slice. Sprinkle on the mozzarella (divided evenly), and then some grated parmesan to suit your taste. Drizzle a little oil over the top, and slide back in the oven until cheese is slightly browned and bubbling. Enjoy!
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You can enjoy these as is, or feel free to layer them onto a whole grain bun, or chop them up and add them to pasta along with your favorite pasta sauce.
Annette Alfieri Nutrition helps women and men gain control of their eating & their lives through motivation, mindset, awareness & nutrition. Annette is a clinical nutritionist as well as a weight loss coach. She offers workshops, classes and individualized packages. http://www.annettealfieri.com/
