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10.23.07
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HG's No Harm Eggplant Parm
HG's No Harm Eggplant Parm

Good Luck Parm
When we brought a beauteous eggplant (purple is pretty!) back to the HG HQ to make a better-for-you version of eggplant parmesan, we weren't the only ones excited -- our Fiber One practically jumped into the blender and blended itself into breadcrumbs (okay, slight exaggeration there). This super-cheesy, sauced-up dish is SO good, we devoured it in seconds. In fact, we're lucky we snapped this pic in time. That yummy portion you see pictured was inhaled seconds later. BTW, this one is so guilt-free and good for you, feel free to indulge a little and eat a couple of servings at a time (that's what we've been doing!).

Ingredients:
1 cup Fiber One Original bran cereal
1/2 tsp. garlic powder
1/8 tsp. each salt and black pepper
1/2 cup fat-free liquid egg substitute
1 large eggplant, ends removed
1 cup canned tomato sauce with Italian seasonings
1 cup shredded part-skim mozzarella cheese
1/4 cup reduced-fat Parmesan-style grated topping
Optional seasonings: dried basil, oregano

Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

In a blender or food processor, grind cereal into crumbs. Transfer to a very wide bowl and mix in seasonings.

Place egg substitute in another very wide bowl.

Cut eggplant lengthwise into 1/2-inch slices. Pat dry. One at a time, dunk eggplant slices in the egg substitute, shake to remove excess, and coat with crumbs. Evenly lay slices on the baking sheet.

Bake for 30 minutes. Flip slices. Bake until crispy, about 10 minutes. Remove sheet, but leave oven on.

Spray an 8" X 8" baking pan with nonstick spray. Spread 1/4 cup sauce along the bottom, and evenly top with half of the eggplant slices.

Continue to layer ingredients in this order: 1/4 cup sauce, 1/2 cup mozzarella cheese, 2 tbsp. Parm-style topping, 1/4 cup sauce, remaining eggplant slices, remaining 1/4 cup sauce, remaining 1/2 cup mozzarella cheese, and remaining 2 tbsp. Parm-style topping.

Cover pan with aluminum foil and bake for 25 minutes, or until hot. Devour!

MAKES 4 SERVINGS

Serving Size: 1/4th of recipe
Calories: 213
Fat: 7.5g
Sodium: 811mg
Carbs: 30g
Fiber: 13g
Sugars: 6.5g
Protein: 15g

PointsPlus® value 6*

Average Restaurant Eggplant Parmesan
Average Restaurant Eggplant Parmesan

When Eggplants Attack
Ever glance at an Italian restaurant menu and convince yourself that the eggplant parmesan is a diet-friendly option? After all, it IS mostly made from a vegetable, right?!? Uhhhh... yeah, a vegetable that's battered in egg and breadcrumbs, fried in oil, slathered with cheese, and covered in marinara sauce! A vegetable that packs in over 600 calories (and that stat doesn't include the pasta or buttery garlic bread it often comes with). In fact, with the pasta on the plate, ordering the Eggplant Parmesan for dinner at Romano's Macaroni Grill will set you back 1,240 calories and 64 fat grams. Insane!!! You could eat TWO servings of our No Harm Eggplant Parm PLUS a bag of Tofu Shirataki noodles or a serving of FiberGourmet Light Pasta, and your entire delicious meal would still have far fewer calories and WAY less fat than the eggplant parm alone at most restaurants. Do it!!!

Serving Size: 1 dinner portion (no pasta or sides)
Calories: 630
Fat: 37g
Sodium: 1,595mg
Carbs: 50g
Fiber: 10g
Sugars: 10g
Protein: 23g

PointsPlus® value 16*

CHEW ON THIS:
Today, October 23rd, is National Boston Cream Pie Day. The best way to celebrate? With a 110-calorie, fat-free container of Boston Cream Pie Yoplait Light yogurt. Yum!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.