On a Sunday I decided to make an effort to create a recipe that was low in fat and calories. I am big fan of using up what’s in the refrigerator. This is what I found.
Serves: 2 people
Ingredients:
| 2 | Eggplants, fresh | |
| Dried Parsley | ||
| Salt & Crushed Pepper | ||
| Mexican Shredded Four Cheese | ||
| 1 | Jar of store-bought Tomato & Garlic Sauce | |
| Few | Jalapeños, sliced | |
| Spray Can of Olive Oil |
How to Prepare:
- Wash eggplant and cut into 1/2 inch round or lengthwise slices.
- Sauté on medium heat for 7 minutes until tender.
- Sprinkle salt and pepper over eggplant and spray sparingly with olive oil.
- Move eggplant to a 9×11″ baking dish.
- Cover with sauce and sprinkle with cheese.
- Cover with aluminum foil and bake for 35 minutes at 350 degrees.
- Serve with your choice of salad.
Potential Variations:
Eggplant slices can be deep fried with batter. For a different method, I like to dip eggplant slices in a corn starch batter and then dip again into bread crumbs. Then I sauté the battered slices in a pan and follow the recipe to bake.
I am very happy with the result and it is very light and low in calories and fat.
Enjoy!