Slimmed up Baked Eggplant Parm

I love to eat. Who doesn't?! However just because you want to eat healthier doesn't mean that you can't have all those devilish dishes you may crave or that you need to lose everything tastes so delicious.

I've recently been on a mission to slim up some of my favorites. Here's my take on a healthier version of eggplant parmesan that will not disapoint. Now you don't need to feel guilty having extras!

Shopping List:

28oz can of crushed tomatoes

tomato paste

1 onion - diced

3 cloves of garlic - chopped

12 fresh basil leaves - torn

eggplant - peeled and sliced 1/4 inch thin

2 eggs

2 cups quina flour

2 cups skim mozerella cheese - shredded

1 cup parmesan cheese - grated

1 large container of skim ricotta cheese

Basic Marinara Sauce:

1. Simmer the onion in a little EVOO for a few minutes of medium heat until translucent. Add chopped garlic and cook a minute or two just to take the bite out of it. Scoop in 2 heaping tbs of tomato paste and cook for a few more minutes. Tear the basil leaves and add.

2. Pour in the crushed tomatoes. Add a pinch of red pepper flakes and a pinch of sugar, salt and pepper. Add in 1 cup parmesan cheese. Cook for 30 minutes on medium low heat.

Tips:

- Cook your garlic for a few minutes but make sure you don't burn it.

- And cooking your tomato paste a few minutes before you add in any additional tomatoes or liquid add such a depth of flavor.

- I also love adding parmesan cheese to my sauce. This is gives the sauce a nutty and salty flavor. Just be sure to not add too much salt! Parmesan can add a nice saltiness all on its own.

Baked Eggplant:

1. Preheat your oven to 400 degrees.

2. Peel and slice your eggplant.

3. Have two dishes set aside. In one beat 2 eggs with a splash of water. In the other pour your quina flour (salt and pepper your flour). Dip your slices of eggplant first into the egg wash then into the flour. Place it onto a foil lined baking sheet.

4. Cook for 20-30 minutes until crisp and cooked through.

Tips:

- Quina flour can be very expensive in the grocery store! Buy some quina and use a Vitamix or coffee grinder to pulse it into flour. You will save a bundle.

- Use 2 hands when battering your eggplant. Use one hand for the wash and the other hand for the flour. I promise it will help from your fingers getting clumps of the mixture as you batter all the slices.

- Bake your eggplant either on a foil lined sheet or add a grate for easy clean up!

Putting it together!

Add some sauce to the bottom of your pan. Layer with eggplant, ricotta cheese, mozerella cheese and sauce. Layer again. Add some mozerella cheese on top at the end with a sprinkle of parmesan. Cook for 30 minutes until nice and bubbly with the cheese just browned up on top.

Tip:

- Let it sit out for about 15 minutes before you cut. This will ensure everything binds together and you're able to pull out a nice slice. If you're too impacient everything will be a runny mess!

Let me know how you like this. I have to tell you, this is one dish I'm excited to have as left overs!