eggplant parm {17-day diet recipe}

okay, let me first start off by saying this was by far the best recipe / meal we have eaten on this diet. jim even went as far as stating it was the best eggplant parm he has ever had and that’s coming from a new jersey boy. it was simple, relatively quick and curbed by cheese craving! here’s what you need:

ingredients:

1 eggplant – i used a Japanese eggplant because i don’t like the regular variety.

1/2 cup reduced fat parm

4 egg whites or 1/4 cup liquid egg whites

garlic powder to taste

pepper to taste

reduced fat marinara sauce – i used prego light smart

vegetable spray

here’s how:

preheat oven to 400 degrees. peel the eggplant and cut into 1/4 inch slices. in two dishes place parm and egg whites. dip the eggplant into the egg whites and then dredged in the parm. spray a baking sheet with vegetable spray and place slices evenly on baking sheet and then sprinkle with garlic powder and pepper.

bake the slices at 400 degrees for 20 minutes and then flip them over and bake an additional 10 minutes. i wanted my slices crispy so just judge your eggplant.

remove from the oven. stack a few slices and add 1-2 tablespoons of marinara on top. sprinkle with reduced fat mozzarella, if desired, and place back into the oven for a few minutes.

i am not even kidding you that you will not miss the bread crumbs and fried yumminess. i ate the extras just as eggplant parm chips. to.die.for! and i am not even an eggplant lover. i paired the eggplant with roasted zucchini and tomatoes.

you do not need to be on this diet to enjoy this light meal.

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