One of my favorite meals to make is an eggplant parmesan. It’s one of those things I’ve been making on and off for so long that I don’t use a recipe and I make a little bit up each and every time I make it. And, yum, eggplant. With my recent venture into the gluten-free world, I’ve had to concoct a new version of my favorite dinner recipe. I present to you now, baked gluten free eggplant parmesan, with each mondo serving containing only 208 calories. I was amazed when I did the final calculations too, don’t worry.
This adventure starts with trying to find gluten-free breadcrumbs, and it was a failure at that. My second best option was to find gluten-free bread and somehow learn to make my own breadcrumbs. Lucky for me, the bread I got was so dry that when put in a food processor, I had insta-bread crumbs! Win for me, but what a loss for people who actually want to eat gluten-free bread slices. I’ll stick to the bread crumbs thank you very much.
one eggplant, cut into 1/4″ — 1/2″ slices
three egg whites
gluten-free breadcrumbs (I used 6 slices of gluten-free bread and put it in the food processor)
1 cup reduced fat mozzarella, shredded (I used the 1% milk variety)
1 and 1/4 cup of marinara (mine happened to be 50 calories per serving)
optional spices to add to breadcrumbs (highly recommended!): basil, fennel, italian seasoning, sea salt, garlic powder, oregano, pepper
1. Preheat the oven to 350° and then begin to prep your work station. Get a bowl and place the three egg whites in it. Mix your breadcrumbs with the spices, and put that all on a plate. Slice up your eggplant.
2. Dip each slice of eggplant into the egg white bowl, completely covering it, using only one hand. Use that same hand to place the eggplant slice on the plate of breadcrumbs. Use the clean hand to pat the breadcrumbs onto the slice, on each side and covering the sides. Place on a pre-greased cookie sheet (I use olive oil spray, or the like). Repeat until you have all of your eggplant covered in delicious breadcrumbs. Spray over all the pieces with olive oil before placing in the oven.
3. I like to call is the 10x10x10 method. Put the eggplant in the oven for 10 minutes. Flip them all over, and keep them in there for another 10 minutes. Next, take them out and spread the marinara on top of each piece (using about 1-2 tablespoons on each depending on the size of the slice). After, sprinkle the mozzarella cheese over each piece—a little does go a long way! Then, place back in the oven for 10 final minutes.
4. Take your gluten-free baked eggplant out and serve immediately.
This recipe yielded 16 slices of eggplant parmesan. I split it into 4 servings, each having 208 delicious calories.
I really don’t think I could come up with a better, more filling, and satisfying 200 calorie meal—and believe you me, it’s a whopping serving of eggplant, if you’re into that kind of thing. The pictures here don’t even show a full serving. While one serving was eaten right away, I froze the other three for meals down the road that I could enjoy in a pinch—something that was instilled in my head during the retreat I was just on. For some reason I was exacerbating myself before, creating intricate meals that I would eat once, and then I’d start that whole process over the next day. Something I need to get better at is making meals with multiple servings that I can use in different ways later, or freeze for meals when I really don’t have the time to cook.
I say ‘yay’ to healthy living and new tips, and I hope that you all can try and make this new, lighter, version of baked gluten free eggplant parmesan!