Eggplant Parmesan

This dish is so yummy!  Eggplant parmesan without the carbs of the spaghetti or angel hair noodles.  Make it with Spaghetti Squash instead.

It does take a bit of time and prep work but there is nothing hard about it.  Very simple and straight forward.

What You'll Need

  • 2 Eggplants
  • 1 Spaghetti Squash
  • Olive Oil
  • Salt & Pepper
  • Parmesan or Italian flavored bread crumbs
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Prepare the Eggplant

Wash the eggplant and slice off the two ends.  Slice the eggplant into thin circles.  Cut in half if you want smaller pieces, otherwise, leave as a full circle.

Lay the individual slices flat and sprinkle lightly with salt.  Flip each piece and sprinkle with salt again.  Place a heavy plate or cutting board over the eggplant and let sit for 1 hour.

Prepare the Spaghetti Squash

You'll want to prepare the spaghetti squash and begin cooking it 1 hour prior to when you plan to serve your meal.  Here's a Step by Step Guide for preparing the spaghetti squash.

Cook

Eggplant:

  • Rinse the salt off of the eggplant.  
  • Pour 1-2 cups of Parmesan or Italian flavored Bread Crumbs into a ziploc bag.  
  • Place 2-3 pieces of eggplant into the ziploc and shake.  
  • Place the coated pieces of eggplant on a baking sheet covered with non-stick foil that has been sprayed with Olive Oil cooking spray.  
  • Repeat with all remaining pieces of eggplant.  
  • Cook the eggplant in a 400 degree oven for 15 minutes.  
  • Flip the eggplant and return to oven for another 15 minutes.

Marinara:  

  • Heat a jar of marinara on the stove top.  Heat on low while the eggplant is cooking.
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Serve

Place the spaghetti squash on a plate, add a layer of eggplant over the squash, add a layer of marinara over the eggplant.  Serve immediately.

Servings:  4

Serving Size:  1; Calories per serving:  200