Eggplant Parmigiana FitChick Style

24 Oct

One of my all time favorite dishes is eggplant parmigiana.  As with all of my recipes, I look for a way to lighten even the lightest recipes out there.  I have found a plethora of lighter versions of eggplant parmigiana on the web, but they all still included some sort of breading.

I truly love the breading on the eggplant, but that is a no go on my diet.  I decided since I love roasted eggplant, I was going to make my own un-breaded version of this dish.  I am also replacing the pasta with spaghetti squash.  Other than the parmigiana part, this recipe is all veggies!

Ingredients
Spaghetti Squash
Eggplant
Roma Tomatoes
Parmesan Cheese
Italian Seasoning
Marinara Sauce

Cook the spaghetti squash either by baking or microwaving and then scrape out the squash with a fork to make noodle-ish strings.

Peel and slice the eggplant  into about 1/4 inch slices.  Slice roma tomatoes as well.  Pat eggplant slices with paper towels to extract some of the moisture.  Season the tomatoes and eggplant with Parmesan and Italian seasonings.  Bake tomatoes and eggplant on a baking pan sprayed with non-stick cooking spray.  Bake at 425 degrees for 25-30 minutes (turning veggies half way through baking).

Layer the eggplant and tomatoes on top of the spaghetti squash and marinara and enjoy!

Tips:

  • I prefer Mrs. Dash Italian blend.  I like the coarser seasonings because it helps to “crust” my veggies.
  • I used 1/4 cup of parmesan to crust the eggplant and 1/8 cup to put on the tomatoes.
  • I found (inadvertently) that my stove top cast iron griddle/grill pan gave my eggplant the perfect brown that firmed it up perfectly!  If you have cast iron that you can bake with, I think this is your best bet when you want more of browned/fried texture and taste.
  • I microwaved the spaghetti squash this time.  It was little watery for my liking.
  • Leftovers were amazing!  I skipped the spaghetti squash on the leftovers, because it has a little bit of a sweet taste that I am still not 100% sold on.

5 Responses to “Eggplant Parmigiana FitChick Style”

  1. Christina October 24, 2012 at 12:23 pm #

    Oh my yum! I’m trying this!

  2. Melanie October 24, 2012 at 3:43 pm #

    This looks amazing. I am printing it out now. Thanks for sharing this.

  3. Samantha October 29, 2012 at 12:58 am #

    I love eggplant parmigiana! I so need to save this recipe

    • fatchicktofitchick October 29, 2012 at 7:56 am #

      It will be making a second appearance this week at my house! It is back by popular demand!

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