Winterberry Primitive's Faux Eggplant Parmesan

In the past, I have never been much of a vegetable eater, except for maybe the starchy kinds such as potatoes, sweet potatoes, corn, and peas. Then I joined Medifast! Of course none of those veggies are allowed on plan so I had to resort to other veggies. Now I have officially been exposed to all kinds of veggies that I never thought I would ever eat! Some of the veggies are veggies I never even heard of or just had no clue as to what they looked like such as spaghetti squash. Well eggplant is definitely on the list of my never tried veggies and honestly, I really wasn't planning on trying it. But... after seeing Lana's recipe (who is also known as Winterberry Primitives) for faux eggplant parmesan on the Medifast face book page, I was thinking... hmmmm, that looks really good! I definitely want to try it now! I mean cheese and marinara sauce makes everything good right? Well, almost everything... Maybe that big purple veggie won't be so bad after all. I liked almost all the other veggies I have tried, with the exception of turnips so what the heck? Lana was so kind to share her recipe with us as well as her photos of the entire process of making it. Thanks so much for giving me and everyone else something new to cook in my kitchen! I am always looking for ideas! Enjoy this recipe! I will be making it over the weekend after I head to the farmer's market tomorrow to find some eggplant!

The final masterpiece! Mmmmmm! Eggplant Parmesan! This looks delicious!

Soup chip mixture spread on a glass pie plate ready to be microwaved. Then made into crumbs and then tossed with some parmesan cheese.

Measure out the eggplant slices using a glass measuring cup.

Saute eggplant slices with cooking spray after they have been dipped in egg beaters and then rolled in the soup "crumb" mixture.

All ready to bake!

Faux Eggplant Parmesan
Created by Lana aka Winterberry Primitives


For "Crumbs" to coat eggplant slices:

1 envelope MF Broccoli soup (1 Meal)
1/2 tsp baking powder - original recipe called for 1 tsp but that is 2 Condiments (1 Condiment)
Garlic powder (Optional)
3 tbs water
2 tbsp reduced fat parmesan cheese (2 Condiments)

For Eggplant Parmesan:

1 1/2 cups egg plant slices (stack in measure cup till they reach 1 1/2 cups) (3 Greens)
1/4 cup egg beaters (1/8 Lean)
1/4 cup Walden Farms Marinara Sauce (2 Condiments)
Garlic powder (Optional)
3.5 oz 2% reduced fat Mozzarella Cheese, divided (7/8 Lean)

Preheat oven to 450 degrees. Mix all ingredients for "crumbs" in a bowl. Spray a glass pie pan with cooking spray. Pour the mixture in, spread thin and microwave 2.5 min. Using a metal spatula, gently lift and flip. Microwave 1 more minute. Break up the soup mixture, and crush as fine as you can with a small rolling pin.  Add 2 tbsp reduced fat parmesan cheese. Set aside.

Dip eggplant slices in egg beaters and then into the "crumb" mixture. Spray a large non stick skillet with cooking spray, and brown the slices on one side then flip and brown other side.

In a shallow casserole pan, put marinara sauce in pan to coat the bottom. Sprinkle garlic powder (if desired) and half of mozzarella cheese over marinara sauce. Add your browned slices of eggplant and top with the remaining half of mozzarella. Sprinkle with reduced fat parmesan cheese for extra flavor but it would be more condiments. I also spooned the leftover "soup" crumbs over the top because I didn't want to waste my nutrients from that MF meal.

Bake at 450 for 30 minutes till browned and bubbly.

Mangia~ That's Italian!

1 Medifast Meal, 1 Complete Lean and Green Meal with 5 Condiments (No Healthy Fats required)

*Since this dish contains 1 MF Meal and 1 Complete Lean and Green meal, I would divide the dish in half. This enables you to still have 6 meals a day.

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