Faux Eggplant Parmesan Re-visited

When I first say Lana's (aka Winterberry Primitives) Faux Eggplant Parmesan, I knew I had to try it! I am so glad I did! I am really liking eggplant. This was my first time eating it and it was quite tasty. I am sure the tomato sauce and all that extra cheese helped to enhance the flavor, but nonetheless, it was still quite good! Talk about cheese overload though, which is fine by me because I am a huge cheese lover! If you use only 1/2 a cup, just add half a lean later in the day such as 2.5 oz of beef, 3 oz of chicken, 3.5 oz of shrimp or 1 cup egg beaters. I made a few changes to Lana's recipe. I decided to use Parmesan puffs because it had more of the taste I was going for and I didnt need the additional condiment of baking powder. I also used Italian diced tomatoes as a green rather than use the Walden Farms marinara sauce because the Walden Farms sauce is 2 condiments for 1/4 cup. This recipe uses less condiments without sacraficing taste! Because I did not use the entire package of my Parmesan puffs, I will save the other half to eat later in the day so I could still have 6 meals during the day. It is important to eat 6 times a day to regulate and maintain your metabolism. It also prevents you from getting too hungry the more often you eat! Enjoy this wonderful cheesy dish!

Eggplant Parmesan lightly browned with fresh mozzarella cheese, diced tomatoes, and basil!

Eggplant slices dipped in egg beaters and then sprinkled with a combination of crushed Parmesan puffs, Parmesan cheese and garlic salt.

Eggplant sauteed in a pan until tender and the crumb mixture is golden brown.

1/2 cup of Italian diced tomatoes can be used as a great sauce with no additional Italian seasonings necessary but  added 1/8 tsp garlic salt!

Spread 1/4 cup mozzarella cheese over the sauce.

Layer the eggplant over the cheese.

Sprinkle remaining 1/4 cup of cheese and basil over eggplant slices. It is ready to be baked!

Faux Eggplant Parmesan Re-visited

1 cup egg plant slices or 99 grams (2 Greens)
1/2 cup Italian diced tomatoes, canned - less than 5 g of carbs per serving (1 Green)
1/4 cup egg beaters - you are allowed up to 2 oz of additional protein (1/8 Lean)
1/2 bag of Parmesan Puffs, crushed (1/2 Meal)
1 tbsp reduced fat Parmesan cheese (1 Condiment)
1/4 tsp garlic salt, divided (1 Condiment)
1/4 tsp dried basil (1/4 Condiment0
2 oz or 1/2 cup 2% reduced fat Mozzarella Cheese, divided - you can use 4 oz or 1 cup if you like but it will be really cheesy! (1/2 Lean)

Preheat oven to 350 degrees. Slice and weigh your eggplant. Weighing provides the most accurate results. I weighed 99 grams which is the cooked from fresh weight.

Combine crushed Parmesan puffs with 1 tbsp Parmesan cheese and 1/8 tsp garlic salt in one bowl. In another bowl, put 1/4 cup egg beaters. You will not use the entire 1/4 cup of egg beaters which is why I do not count it as 1/8 lean. Dip each slice of eggplant into egg beaters and let the excess egg beaters fall off the eggplant. Sprinkle Parmesan crumb mixture over one side of the eggplant. Turn over and sprinkle more on the other side. Set down on a plate. Repeat until all the eggplant slices are covered in Parmesan mixture.

Spray a non-stick skillet with cooking spray. Heat the skillet over medium-high heat. Add the eggplant and cook on one side for about 2 to 3 minutes. Flip to cook the other side for 2 to 3 minutes. The eggplant is done when it is tender and the crumb mixture begins to brown. Set the eggplant aside.

In a small glass dish (I used a 5" x 7" glass Pyrex dish), coat the bottom with diced tomatoes. I crushed my tomatoes with a fork. Sprinkle 1/8 tsp garlic salt over tomatoes. Spread 1 oz or 1/4 cup reduced fat mozzarella cheese over the sauce. Layer eggplant over mozzarella. Sprinkle the rest of the mozzarella, 1/4 cup or 1 oz, over the eggplant slices. Sprinkle with 1/4 tsp basil. Bake for 20 minutes until cheese is melted. Enjoy!

1/2 Lean and 3 Greens with 2.25 Condiments (No Healthy Fat Required)
*You will need to add 1/2 Lean more sometime during the day! (2.5 oz beef, 3 oz chicken, 3.5 oz fish or shrimp or 1 cup egg beaters)
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