However . . .
A pan-fried dish like that, with plenty of breadcrumbs and cheese can easily contain over 1000 calories. Not to mention that most of those are from fat. Yikes! Eggplant itself is low in calories and fat. It is quite filling and due to its texture makes a nice meat substitute.
The obvious solution it to make your own version at home – eliminating most of the calories while retaining the taste. And talk about EASY . . .
Healthier Eggplant Parmesan
1 medium size eggplant
2 garlic cloves, minced
red sauce (any version will do – make your own or buy a clean organic version – I particularly like puttanesca with this dish)
parmesan (freshly grated is best)
Step one: Slice the eggplant and lay the slices on clean paper towels. Salt the slices generously and then leave them alone for 20 to 25 minutes. This step is VERY important. If you skip it, odds are you’ll have bitter eggplant in your dish – YUCK!
Step two: Start boiling water for the pasta, and prepare it to al dente. Add a tablespoon of olive oil to a large hot skillet or grill pan and saute your garlic until it starts sizzling (but don’t let it turn brown). Rinse and pat dry your eggplant slices and add to the pan. Sprinkle with freshly ground black pepper. Saute 3 to 4 minutes and then flip.
Step three: Cover the eggplant with red sauce and cook until warm.
Step four: Serve eggplant slices on a plate with red sauce spooned on top, pasta on the side and a sprinkling of parmesan covering it all. Want to make it extra pretty? Sprinkle some fresh basil on top. Yum!
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