Eggplant Parmesan

afteil
afteil Posts: 162 Member
edited September 2024 in Recipes
Hello, I figured I would start adding my 2 bits in here :) and i will start with eggplant parmesan (in a healthy way without sacrificing the flavor!) I did this to try to find a healthy way to eat eggplant parm - something normally fried. The wheat germ gives added protein and the crunch that frying it would, without having the extra oil. I also used nonfat mozarella.
Ingredients -
2 eggplant in about 4 slices each
8 tbs (about 1/2 cup) wheat germ
3-4 cloves minced garlic
2 cans (4 cups) tomatoes - i used the ones that already had italian seasoning. If using plain, add in 1 tbsp extra fresh or dried herbs
4 tbs grated parmesan
1 cup chopped green onion (regular onion works as well, I use green because my husband is allergic to regular)
3/4 cup grated mozzarella
1 bay leaf
1 tbsp each: Basil, oregano, rosemary, thyme
1-2 tsp salt

Directions:
sprinkle salt on the eggplant and allow to sit out until most of the water is drained. Pat dry.
Mix together wheat germ and 1/2 of each herb- place eggplant in mixture to coat. If you find that it is not sticking properly, dip the eggplant in a small amount of eggwash first
Bake eggplant at 375 for 20 mins, flipping halfway through (or until it is browned on both sides)
While eggplant is baking, heat tomatoes, onion, garlic, and herbs and bring to a simmer. This can also be replaced by your favorite pasta sauce if you like.
When eggplant is golden on each side, layer the tomato sauce and cheese on top and bake for 5-10 more mins to allow the cheese to melt :)

For me, this recipe served 8
Nutrition info:
153 calories
13 carbs
7 fat
9 protein
4 fiber
428 sodium

Hope you enjoy :)

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