I love eggplant parmesan. It’s one of my favorite dishes. Some people like to layer it and bake it, some fry it, there are a million ways to make it, here’s how I make mine!
Eggplant Parmesan (6 points per serving, 2 servings)
Ingredients
1 medium raw eggplant, sliced into 1/2 inch pieces lengthwise
2 egg whites
1 Tbsp water
1/2 cup Panko crispy bread crumbs - plain (seasoned with your favorite spices
8 oz canned tomato sauce
1 cup chopped frozen spinach
1/2 cup Kraft Reduced fat Italian style shredded cheese blend
Instructions
Preheat oven to 400 degrees. Lightly spray a cooking sheet with non-stick cooking spray.
Whisk together egg whites and 1 tbsp of water. Dip eggplant slices into egg mixtures and then bread crumbs coating lightly and place on baking sheet. Cook for 22 minutes flipping once, until golden brown.
While eggplant cooks, heat tomato sauce with frozen spinach on the stove top over medium- high heat. Add any spices you desire (I like S&P, Italian Seasoning and Crushed Red Pepper flakes) and allow to heat on low until eggplant finishes.
When eggplant is removed from oven, top each slice with cheese and place under broiler until melted. Serve with sauce poured on top.
I like my eggplant to be crispy when I eat it, that’s why I don’t layer and bake, although it is good that way too!
If you’re not very familiar with cooking (or eating for that matter) eggplant, it may be beneficial to salt the eggplant first. Eggplant can sometimes taste a little bitter. So if you cut the eggplant into slices, lay it in a colander in your sink, sprinkle some salt on it and allow it to sit for 30 minutes, turning once. Then, rinse the excess salt off and pat the eggplant dry, then start making the recipe. This will remove some of the bitterness from the eggplant and also remove excess moisture.
Weigh In
Weight Last Week: 157
Weight This Week: 155.9
Difference of: –1.1
This makes my total loss since January 2009 right at 54lbs.
High/Lows
Highs
- I have LOVED eating vegetarian meals this week. I have had some great food and haven’t felt deprived of anything.
- I ran! For the first time in 4 weeks and it was awesome!
- I was more active this week.
- I was able to help some friends this week. I think it’s always a high point to help others!
- Losing a pound is an awesome loss, that is a high for sure!
Lows
- Work continues to be a point of constant stress and exhaustion. That’s led me to a lot of late night comfort eating. I know shouldn’t be doing it as I’m reaching for the 3rd or 4th snack of the night, but I continue to get it anyway.
- I didn’t track much this week. I have to get better about that.
- I’ve had a lot of “I don’t know how I’m going to keep this up over the summer” thoughts and thoughts about just going “off plan” for the summer. I have been having lots of “talks” with myself.
- Like last summer (due to work, etc.) I’m starting to become introverted and hermit like.
I think for the next week, I have a lot of work to do on myself in the mental department. I also need to stop being hard on myself. I know this is a crazy-busy time of year for me and I know it lasts at least 3 months. It happens every year. Things won’t always be smooth and obstacles will constantly be thrown in my way. I need to roll with the punches.
Tonight I am making Caribbean Jerk Chickpea Burgers with a Mango ‘Slaw and I will be sure to post the recipe! I am excited to fool around in the kitchen after work. It’s such a huge stress reliever for me.
Ok, this has been a LONG post! Sorry ‘bout that! :)
What was your High and Low this week? Got any fun weekend plans?
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2 comments:
Great job on the POUND gone! Whoohoo! I love love love eggplant. I guess you reminded me that I need to make it again soon-THX! :)
I love Eggplant Parmisan--that's the only way I'd eat it when I was a child. Now I really enjoy the taste of eggplant in lots of ways. Good job on the pound--it feels good, doesn't it, to see the scale behaving so well. I like your highs and lows, I may adopt that for my blog.
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