Low Fat Eggplant Parmesan and Resolutions

 January has made it’s appearance and the promise of a successful new year is on it’s way.

For those who make New Year Resolutions, does this sound familiar….

“I’m going to start this new year off with a bang!  I’m going to start eating healthier.  I’m going to put myself on an awesome exercise routine and I’m going to do my best to kick my unhealthy habits to the curb.”

We scour all the department stores for some new work out gear.  We call the base/post gym and ask about the classes they offer.  We even go as far as to correlate our new found exercise schedule with our spouse’s off duty hours (for those of us who have kids).

On that first day, we are so pumped up and ready to go.  We put on our brand new exercise outfit, prepare our water bottles and gym bag, make sure dinner or breakfast is prepared for our loved ones, and that the house is in tip top order before we go.

Then it happens.  The baby starts running a 101 degree fever, our spouse calls to tell us that they are going to be working a few extra hours, and the neighbor comes over unexpectedly to borrow a cup of sugar for some cookies she is making for her husband’s shop.

You give the baby some Motrin and text your spouse back to let them know you will put dinner in the fridge…all the while carrying on a conversation with said neighbor about said cookies.  You begrudgingly come to terms with the fact that starting that new work out schedule is going to be harder then you thought.

The above scenario has happened to me more times then I can count.

I’ve had plenty of reality checks when it came to this new resolution.  One thing I have learned from it all is that even though the ‘exercise’ part of things didn’t always work out, the ‘healthy eating’ part still needed attention.

Enter this recipe for Eggplant Parmesan.  Each serving is only 194 calories!

No.  This is not a typo.  You are reading it correctly.

If you find your work out routine is falling by the wayside, this dish will make it up for it.

And you know what else?

Your taste buds will not be able to tell that it is *gasp* healthy for you!

While I can’t promise you that it will move mountains, I can tell you that it will make all the guilt of starting a work out routine just fade away.

Try it and see for yourselves 😉

Low Fat Eggplant Parmesan

(serves 9-12)

Eggplant Parmesan

Ingredients:
1 cup unseasoned, dry bread crumbs (I just crushed up some low-fat Ritz crackers)
1/3 cup grated Parmesan cheese
2 tsp. dried basil
4 egg whites
1/2 tsp. salt
2 medium eggplants (about 2 pounds), unpeeled and each cut into 8 slices
4 tbsp. of olive oil
3 cups low-fat, tomato-based pasta sauce
1 cup shredded, part-skim mozzarella cheese (4 oz.)
2 tsp. dried parsley
Directions:
1.  Preheat oven 400 degrees.  In a bowl, combine bread crumbs, Parmesan cheese, and basil.  Mix well.
2.  In another bowl, lightly beat together egg whites and salt.
3.  Working one at time, dip eggplant slices into egg whites then into crumb mixture.  Turn to coat both sides with crumbs.  Place slices on 1 large or 2 small baking sheets that have been sprayed with non-stick spray.
4.  Brush tops lightly with olive oil and bake for 15 minutes.  Remove eggplant from oven, turn them over, brush with olive oil and bake for 15 more minutes.
5.  To assemble casserole, spoon 1 cup pasta sauce over bottom of a 9×13 inch baking dish.  Top with 1/2 eggplant slices.  Spoon another 1 cup sauce over eggplant, followed by 1/2 mozzarella.  Repeat layering with remaining eggplant slices, sauce, and mozzarella.  Sprinkle parsley over top.
6.  Bake, uncovered for 20 minutes, or until cheese is completely melted and sauce is bubbly.

Happy Cooking! 🙂

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