Eggplant is a hearty vegetable, almost meat-like in its density. Looking for a hearty meal when there is a chill in the air, Eggplant Parmesan seemed like the right choice. One of the challenges with a traditional Eggplant Parmesan is that it is very caloric. How to keep the flavor and ditch the calories? I found a great recipe from Cooking Light. Although there are a couple of steps to prepare the sauce and the eggplant, they are easy to follow and not too time consuming. In fact, this recipe is probably less complicated than most for this dish. The recipe serves 8 (so it is good for company or leftovers) and each serving is 303 calories.
We completed the meal with a simple tossed green salad with 2 tablespoons of lite balsamic vinaigrette for 60 calories and a slice of grilled garlic bread for 112 calories. The total calories for the meal are 465. It was a delicious and satisfying meal, a definite repeat for another winter weekend.
No comments