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 large eggplant 1/2 cup egg whites (about 4 large egg whites) 1 cup Fiber One Original bran cereal; ground to a breadcrumb-like consistency in the blender 1 cup canned tomato sauce w/ Italian flavoring (such as Hunt's Tomatoes Sauce with Basil, Garlic & Oregano) 1 cup shredded fat-free mozzarella cheese 1/4 cup reduced-fat grated parmesan-style topping 1/2 tsp. garlic powder 1/8 tsp. salt 1/8 tsp. pepper Optional: dried Italian seasonings (basil, oregano, etc.)
Directions: Preheat oven to 375 degrees. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X 8" baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts). Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters. Enjoy! MAKES 4 SERVINGS
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 600calories (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
Quit hoggin' all the recipes! Share this email with pals. Click "send to a friend" NOW!
Did a friend send you this? SIGN UP NOW & get your very own DAILY Tips & Tricks!
*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.