Wednesday, June 15, 2011

Eggplant Parmesan AKA Chicken Parmesan CopyCat

Following suit of my other two bloggers, one of my biggest tasks for the past month has been to drop a few "LB"s before **yikes! hide! suck it in!** bathing suit season.  My family has been on the "17 Day Diet" kick for--well--quite a few more days than 17.  As a result, we have all decreased our waist lines and increased our confidence, which should bode well for us during **shriek! gasp! panic!**  bathing suit season.

One recipe that we discovered in the diet book was one for eggplant parmigiana.  I've never really been comfortable cooking eggplant, though i do think the color is exquisite :)  However, after eating all I could stand of steamed veggies and baked/grilled chicken breast, we decided to give this recipe a whirl.  We all agreed that it definitely hits its mark in leaving you pushing away from the table both full AND satisfied, and we've since used this recipe about five times. 

**Side Note:  Anna's blog for chicken parmesan is a play on this recipe.  I thought I'd go ahead and post this one (even though it's very similar to hers), because it's a really good recipe!

The recipe is quite simple, with few ingredients.  The only drawback is that the eggplant in this dish is a little like me in that it requires a bit of attention.  But I guarantee it's TOTALLY worth it in the end for a healthy, yet delicious dish.

1 large eggplant, sliced
4 egg whites
1-2 cups low-fat parmesan cheese
garlic poweder, to taste
1 cup low-carb marinara sauce

Preheat oven to 400 degrees. Spray baking sheet with Pam. 

1. Cut eggplant into 1/4 inch (or thinner if you like crispier) slices. 

2. In a shallow dish, beat egg whites and 4T. of water until foamy. 

3. Place parmesan cheese in bowl.  Dip eggplant slices into eggwhites, then into parmesan cheese, pressing cheese into eggplant. 

4. Place eggplant on baking sheet and sprinkle with garlic powder. 

5. Spray tops of eggplant with Pam. 
Try not to be jealous of my sweet baking sheet, ok?

Bake for 20 minutes until tops are golden brown.  Turn eggplant over and cook for 10 minutes.  After 10 minutes,  cover eggplant slices with marinara sauce.  Bake for an additional 20 minutes, or until sauce is bubbly. 

Now, the recipe is for two servings.  However, this makes A LOT of food.  If you plan to share this with only one other person, a side salad to go along with it will do for a filling meal.  I think you'll love it if you give it a shot!

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