Frea Fitness - Be Strong - Get Healthy - Stay Fit
RSS

Recent Posts

Are You Goals S.M.A.R.T.? Tips to turn your Resolutions into Reality
6 New Ways to Change Your Bad Holiday Habits
Does Exercise Make You Eat More - JIllian Michaels
Refined Is Not Fine! - Jillian Michaels
Is Organic Really Better?

Categories

5K run
childhood obesity
children
diet
exercise
fitness
food
healthy
overweight
recipes
running events
weight loss
workouts
powered by

My Blog

Eggplant Parmesan (One of our favorites this summer!)

Eggplant Parmesan 
Nutrition Facts: Serves 6, Calories: 203, Fat: 6g, (Saturated Fat: 3g. ) Protein: 12g., Carbohydrates: 29g., Fiber: 8g.
By: Shelby Sutphen, Dietitian, Nutrition Education Manager of the Children's Hunger Alliance

Ingredients:
2 eggplants (about 2lbs.)
3 egg whites
1 c. fine dry breadcrumbs (I use Panko)
1/2 c. freshly grated Parmesan cheese (1oz. divided)
1/2 tsp sale
1/2 tsp freshly ground pepper
1/4 c. slivered fresh basil leaves
2 1/2 c. marinara sauce (I sauteed onions, red peppers, garlic, crushed red pepper & a can of Kroger's Fire Roasted Tomatoes & then added it to the sauce)
3/4 c. grated part-skim mozzarella cheese (3 oz.)

Preparation:
Preheat oven to 400F. Coat two baking sheets & and 8 X 11 1/2" back dish w/nonstick cooking spray.
Cut eggplants crosswise into 1/4" thick slices. Whisk egg whites & water in a shallow dish until frothy.Combine breadcrumbs, 1/2 c. of the Parmesan cheese, salt & pepper in another shallow dish.
Dip the eggplant slices into the egg-white mixture, then coat w/the breadcrumb mixture. (Discard any leftover breadcrumbs & egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets.
Bake for 15 min., turn the eggplant slices over & bake until crisp & golden, about 15 min. longer.
Stir basil into the marinara sauce. Spread about 1/2 c. of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 c. of the remaining sauce over the eggplant & sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices & top with the remaining sauce, mozzarella & Parmesan. 
Bake, uncovered, until the sauce bubble's and the top is golden, 15 to 20 min.


0 Comments to Eggplant Parmesan (One of our favorites this summer!) :

Comments RSS

Add a Comment

Your Name:
Email Address: (Required)
Website:
Comment:
Make your text bigger, bold, italic and more with HTML tags. We'll show you how.
Post Comment
Website Builder provided by  Vistaprint