Eggplant Parm Stacks - with a twist!

I wanted to make something with eggplant tonight because I had three in the fridge I needed to use up.... This is what I came up with.  It is quite tasty - I think even the kids would like it!!  You can tweak it a bit with ingredients you want but it is DELISH the way I made it tonight!

2 small eggplants - unpeeled, cut into medallions - about 1/4 inch thick

1/2 cup no salt added spaghetti sauce (I used Rinaldi Tradition - No Salt Added)

24 slices turkey pepperoni

1/4 green pepper - chopped

3 small-medium sized mushrooms - chopped

1/3 cup shredded cheese - I used Mexican Blend

4tbsp grated parmesan

Preheat oven to 375.

Sautee Eggplant slices -- I also seasoned with a bit of Perfect Pinch Garlic & Herb (salt free seasoning).... Just takes a few minutes on each side.  I added a bit of water to the pan to 'steam' the eggplant.  Spray muffin tin with nonstick cooking spray.  Place one slice eggplant in the bottom of each cup in the muffin tin.  Remove remaining eggplant from pan and set aside on a plate.  Sautee mushrooms & green peppers until tender - I also seasoned these with a little of the garlic & herb seasoning - and added a bit of water to 'steam' them.  (This helps them cook a bit quicker, yet stay tender).  Now, layer in each muffin tin on top of the bottom slice of eggplant in this order -- 1 slice pepperoni, a little bit of shredded cheese, another slice of eggplant, some of the cooked veggies, a little bit of spaghetti sauce, another slice of pepperoni, a little bit of shredded cheese, and a little bit of parmesan on top.  Bake for 20 minutes.  When they're done, you can remove from muffin tin with a spoon and they'll stay in little stacks.

Makes 2 servings of 6 stacks each --

268 Calories

11g Fat

25g Carbs

12g Fiber

16g Protein

542mg Sodium



Italian Style Veggie Bake

Ok so the picture doesn't make this look all that great - but this is seriously one of the best things I have made in a long time..... I had started out planning to make Hungry Girl's Super Stuffed Eggplant because I love her and her ideas, but I decided to switch things up and came up with this humdinger right here!  It turned out to be low calorie, high fiber, and also has a decent amount of protein for a veggie dish -- ENJOY! 

1 Eggplant - chopped, without skin

4 medium mushrooms - chopped

1/2 cup onion - chopped

1 cup zucchini - chopped

1 yellow squash - chopped

4 tbsp (or 1/4 cup) liquid egg whites

1/4 tsp salt substitute

garlic powder

oregano

1oz fat free cream cheese (softened)

1 tbsp plain non fat greek yogurt

1tbsp grated parmesan cheese

1/3 cup Spaghetti sauce (divided) 

1/3 cup part skim finely shredded mozzarella

Preheat oven to 400.  You'll need an 8x8 baking dish for this. 

Sautee eggplant, zucchini, yellow squash, onion, and mushrooms until tender.  (I added the salt substitute, garlic powder, and oregano to the veggies about halfway through cooking them).  In a bowl whisk together cream cheese, egg whites, 1/2 parmesan cheese & yogurt.  

Spread thin layer of Spaghetti sauce on bottom of baking dish (about 1/3 of the pre-measured 1/3 cup you'll need for this recipe).  Then add the veggies from the frying pan.  Pour/spread the cream cheese mixture over veggies, evenly.  Top with remaining Spaghetti sauce. 

Top with mozzarella cheese.  

Bake for 25 minutes. 

Remove from oven and sprinkle with remaining parmesan before serving. 

Makes 4 servings. 

110 Calories

3g Fat

16g Carbs

6g Fiber

9g Protein

214mg Sodium

Eggplant Mini Pizzas!

Ok so maybe this sounds a little weird to some of you -- but it's soo good!  I often make zucchini this way and thought it would work with eggplant too - and it totally does!! 

You can eat this entire recipe for hardly any calories.  Pair this with a salad and it's a great lunch -- OR you could make this as an appetizer for a party -- and I'm willing to bet that kids would LOVE this too!!

1 Eggplant Peeled, and sliced

1/4 cup pizza sauce

1/8 cup part skim shredded mozzarella cheese 

Turkey pepperoni (My eggplant sliced into 14 slices - so I used 14 pieces of pepperoni)

red pepper (to taste)

Slice eggplant.  Place on plate lined with paper towels in single layer (will probably have to use two plates).  Sprinkle a little salt on the eggplant, and top with another paper towel.  Let sit for about 15-20 minutes.  

Preheat oven to 400.  Line baking sheet with aluminum foil - spray foil with non stick cooking spray.  Place eggplant slices in single layer on baking sheet.  I also sprinkled a little Emeril's Original Essence on the eggplant.  Spray tops with a little cooking spray.   Bake for 20-25 minutes.  Remove from oven.  Turn Broiler on.  Top each slice of eggplant with a small amount of pizza sauce, red pepper (if desired), a turkey pepperoni, and a sprinkle of cheese.  Put under the broiler for 2-3 minutes.  Enjoy!! 

Nutrition info is for the entire recipe.

238 Calories

8g Fat

31g Carbs

17g Fiber

17g Protein 

*Note - you could also make these without pepperoni - top with onions, peppers, mushrooms, etc for an all veggie treat (and of course that'd have even less calories)

A new love affair....

 

.... with eggplant!!! 

I've known people for years that claim to love eggplant.... But I had never had it!  Not surprising - I used to be a very picky eater, and I probably wouldn't have tried it anyways! BUT for some reason I recently got it in my head that I wanted to try it. Yesterday I was picking up some groceries, but the eggplant there didn't look all that appetizing, so I didn't buy one.  On the way to my boyfriends house, though, I decided to stop by a little roadside produce market (locally grown of course!) that I've been wanting to go into anyways - this sweet little old lady working there helped me pick one out, and I couldn't wait to cook it! 

I still wasn't exactly sure how to cook it.  I did some looking around online at different recipes, and finally decided to just go with this -- simple & delicious.  I can't wait to have it again!  I'm thinking I'm going to have to start cooking this like once a week.   YUM!!!

1 eggplant, pretty thinly sliced - and peeled.

spaghetti sauce (whatever variety you like)

Shredded cheese - all we had on hand was the mexican variety but it worked well!

cooking spray (I used Smart Balance)

Emeril's Original Essence (or whatever seasoning you like) 

Preheat oven to 375.  Line a baking sheet with aluminum foil.  Spray aluminum foil (already on baking sheet) with cooking spray. Spray each side of the eggplant slices - sprinkle some seasoning on each side as well.  Place on baking sheet - you may need more than one baking sheet depending on how large your eggplant is, or how much you're making.  Bake for 20-25 minutes.  I sprayed the eggplant slices with a little more cooking spray about half way through.... remove from oven, top with a little bit of spaghetti sauce, and a little bit of cheese (almost look like mini pizzas) and bake for a few more minutes (just to melt cheese).  Remove from oven & ENJOY!
 

 I had my eggplant on a bed of pasta - I used Barilla Piccolini Farfalle Pasta (carrots & squash) -- I like to use whole wheat pasta, but I like this pasta too because it has a full serving of vegetables in each serving!  Score!  

You can add a little more spaghetti sauce if you like for the pasta.... and it's a delicious healthy meal!  My boyfriend, who is kind of a picky eater, and who also had not had eggplant and was not thrilled when I said I wanted to make it, said it was good too! :)

You could also make this as a side dish to go with chicken or pork.



*Nutrition info just for eggplant as prepared above*
140 Calories
4.5g Fat
23g Carbs
10g Fiber
275mg Sodium
5g Protein