Eggplant Parmesan My Way

On a Sunday I decided to make an effort to create a recipe that was low in fat and calories. I am big fan of using up what’s in the refrigerator. This is what I found.
Serves: 2 people
Ingredients:

2    Eggplants, fresh
Dried Parsley
Salt & Crushed Pepper
Mexican Shredded Four Cheese
1    Jar of store-bought Tomato & Garlic Sauce 
Few Jalapeños, sliced
Spray Can of Olive Oil

How to Prepare:

  1. Wash eggplant and cut into 1/2 inch round or lengthwise slices.
  2. Sauté on medium heat for 7 minutes until tender.
  3. Sprinkle salt and pepper over eggplant and spray sparingly with olive oil.
  4. Move eggplant to a 9×11″ baking dish.
  5. Cover with sauce and sprinkle with cheese.
  6. Cover with aluminum foil and bake for 35 minutes at 350 degrees.
  7. Serve with your choice of salad.
Potential Variations:
Eggplant slices can be deep fried with batter.  For a different method, I like to dip eggplant slices in a corn starch batter and then dip again into bread crumbs. Then I sauté the battered slices in a pan and follow the recipe to bake.
I am very happy with the result and it is very light and low in calories and fat.
Enjoy!

8 thoughts on “Eggplant Parmesan My Way

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