Start here
Where are you in your journey?
Choose the path that fits today. We’ll take you to the most useful discussions.
- GLP-1 medication Zepbound, Wegovy, access, side effects, progress, and support.
- Before surgery Compare procedures, plan ahead, and get honest pre-op answers.
- Post-op Recovery, food stages, symptoms, and support.
- Long-term Regain, labs, habits, and life after the honeymoon.
- Revision Explore revision options, complications, and next steps.
Tried New Recipe: Broiled Eggplant Parmesan
- Replies 4
- Views 641
- Created
- Last Reply
Featured Replies
Archived
This topic is now archived and is closed to further replies.
I made this for lunch today and it was quite tasty. I got this from the "Band Friendly Recipes" website.
Enjoy!
Broiled Eggplant Parmesan
1 15oz can diced Italian tomatoes
2 medium eggplants
salt and pepper
6 oz part-skim mozzarella, shredded
1/4 cup grated Parmesan
1/3 cup Italian- seasoned bread crumbs
Preheat broiler to high; place a rack about 8 inches from heat source. Line a baking sheet with foil and mist with cooking spray. Drain tomatoes and puree in a blender or food processor. Set aside.
Slice eggplant into 1/3 inch thick slices. Mist both sides of eggplant slices with cooking spray and sprinkle salt and pepper. Broil eggplant until golden brown, turning once, 10- 12 minutes total.
Remove baking sheet from oven. Spoon on some tomato puree, sprinkle with both cheeses, and top with bread crumbs. Place back into oven and broil until cheese is melted and bread crumbs are toasted, 1- 2 minutes. Serve immediately
266 calories, 11 g. fat and 18 g. Protein
Note: This makes a ton. Two eggplants is a lot. I split the recipe except for the can of tomatoes. Plus, the skins of the egg plant were a little hard to eat. Next time, I think I might peel the skin off before cooking.