Kathie Lee says she craves cheesy, rich Eggplant Parmesan. You probably think Eggplant Parmesan is totally off limits on a diet. After all, a plate of this cheesy, deep-fried entreé at an Italian restaurant can easily top 1,000 calories and 40 grams fat (higher stats than a giant plate of spaghetti with meat sauce!). But you don’t have to say “so long”...I came up with a slim-style, roasted version that’s just 50 calories per delicious slice!
Roasted Eggplant Parmesan
1 eggplant, ends trimmed
3/4 cup marinara sauce
3/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Crushed red pepper
- Preheat the oven to 400°. Liberally coat a baking sheet with oil spray.
- Slice the eggplant into rounds (about 10 slices). Arrange the eggplant slices in a single layer on the baking sheet. Mist the tops of the eggplant slices liberally with oil spray, and lightly sprinkle with kosher salt and pepper (omit the salt if you have high blood pressure). Bake for 20 minutes, or until eggplant is soft and golden brown.
- Top each slice with about 1 tablespoon marinara sauce and 1 tablespoon mozzarella cheese. Sprinkle the slices with the grated cheese, as well as oregano and crushed red pepper to taste. Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly.
Serving size: 1 slice
Calories – 50
Total Fat – 2 g
Saturated Fat – 0.5 g
Cholesterol – 0 mg
Sodium – 100 mg
Total Carbs – 6 g
Fiber – 3 g
Protein – 4 g
Visit Joy's Healthy Recipe Index for more delicious meal ideas!Return to Joy's 10,000 Pound Weight Loss Challenge.