Eggplant Parmesan Recipe Idea 💡

 

Eggplant Parmesan

Makes 4 servings. 

Ingredients:

4 cups egg plant slices or 396 grams (2 greens)

4 cups Italian diced tomatoes, canned - less than 5 g of carbs per serving (1 green)

1 cup egg beaters - you are allowed up to 2 oz of additional protein (1/8 lean)

2 bags of Parmesan Puffs, crushed (1/2 snack)

4 tbsp reduced fat Parmesan cheese (1 condiment)

1 tsp garlic salt, divided (1 condiment)

1 tsp dried basil (1/4 condiment)

2 cups 2% reduced fat Mozzarella Cheese, divided - (1/2 lean)

Directions:

Preheat oven to 350 degrees. 

Slice and weigh your eggplant. Weighing provides the most accurate results. I weighed 396 grams which is the cooked from fresh weight.

Combine crushed Parmesan puffs with Parmesan cheese and 1/2 tsp garlic salt in one bowl. 

In another bowl, put egg beaters.

Dip each slice of eggplant into egg beaters and let the excess egg beaters fall off the eggplant. 

Sprinkle parmesan crumb mixture over one side of the eggplant. 

Turn over and sprinkle more on the other side.

Set down on a plate. 

Repeat until all the eggplant slices are covered in pparmesan mixture.

Spray a non-stick skillet with cooking spray. 

Heat the skillet over medium-high heat.

Add the eggplant and cook on one side for about 2 to 3 minutes. 

Flip to cook the other side for 2 to 3 minutes. 

The eggplant is done when it is tender and the crumb mixture begins to brown. 

Set the eggplant aside.

In a large glass dish, coat the bottom with diced tomatoes. 

Sprinkle 1/2 tsp garlic salt over tomatoes. 

Spread 1 cup reduced fat mozzarella cheese over the sauce. 

Layer eggplant over mozzarella. 

Sprinkle the rest of the mozzarella, 1/2 cup over the eggplant slices. 

Sprinkle with 1 tsp basil. 

Bake for 20 minutes until cheese is melted. Enjoy!

Per serving for program: 1/2 lean, 3 greens, 2.25 condiments 

*You will need to add 1/2 Lean more with this meal or at sometime during the day!

(2.5 oz beef, 3 oz chicken, 3.5 oz fish or shrimp or 1 cup egg beaters)