Medifast Recipes > Main dishes > Medifast Eggplant Parmesan Recipe

Medifast Eggplant Parmesan recipe
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Ingredients Needed

  1. Broccoli soup (1.0 Envelope)
  2. Baking Powder (Low Sodium) (0.5 tsp)
  3. Garlic Powder (1.0 tsp)
  4. Water (3.0 tbsp)
  5. Parmesan cheese - Reduced fat (2.0 tbsp)
  6. Eggplant - Sliced (1.5 cup)
  7. Egg Beaters - Original (0.25 cup)
  8. Walden Farms Marinara Sauce (0.25 cup)
  9. Garlic Powder (1.0 tsp)
  10. 2% Reduced fat Mozzarella Cheese (3.5 oz)

Instructions

This is another healthy way to cook eggplant. Here is the recipe for Eggplant Parmesan.

  • Start by preheating the oven to 450 degrees Fahrenheit.
  • Meanwhile, in a mixing bowl combine the following ingredients for the crumbs that will be used in coating the eggplant slices. Mix the broccoli soup, ½ teaspoon of baking powder, ½ teaspoon of garlic powder, 3 tablespoons of water, and 2 tablespoons of reduced fat parmesan cheese.
  • Using a cooking spray, coat the glass pie pan to avoid sticking. Pour the mixture in the pan, thinly spread it.
  • When you’re done spreading the mixture, put the pan in the microwave oven and microwave for 2.5 minutes.
  • Use a metal spatula to gently lift and flip. Then microwave for another 1 minute.
  • After one minute, take it out from the microwave and break up the soup mixture. Using a small rolling pin, crush the soup mixture as fine as you can.
  • When you’re done crushing the soup mixture, add 2 tablespoons of reduced fat parmesan cheese on it. Set aside.
  • Get the eggplant slices and dip each slice in egg beaters and then dip into the “crumb” mixture. Do it until all eggplant slices are coated with egg beaters and crumb mixture.
  • Next, get a nonstick skillet and spray it with cooking spray. Put the eggplant slices and cook until they become brown.
  • Flip over each slice in order to cook and brown the other side. Make sure that each side is cooked and browned. When done, remove from heat.
  • Get a shallow casserole pan and add ¼ cup of marinara sauce to coat the bottom of the pan. If desired, sprinkle it with garlic powder, and then add half of mozzarella cheese over marinara sauce.
  • Then add your cooked and browned eggplant slices and sprinkle the remaining half of mozzarella cheese over the top. You can also sprinkle it with reduced fat parmesan cheese for extra flavor and add the remaining crumbs over the top.
  • Put the casserole pan in the oven and bake at 450 for 30 minutes till the eggplant slices become brown and bubbly.
  • When done baking, take the casserole pan out from the oven. Serve and enjoy.
  • Eggplant Facts:

    Eggplant is known to be a great source of dietary fiber. It is an excellent source of vitamins B1, B6 and potassium. It also contains copper, magnesium, phosphorus, niacin, and folic acid.

    Eggplant is recommended as a choice for managing of type 2 diabetes. This was recommended because of the high fiber and low soluble carbohydrate content of eggplant.

    Study shows that phenolic-enriched extracts of eggplant inhibit enzymes that provide a strong biochemical basis for management of type 2 diabetes by controlling the absorption of glucose and decreasing related high blood pressure (hypertension).

    Eggplant has also been used as a cholesterol lowering agent. Studies show that it is effective in lowering cholesterol.

    Angiogenesis is the development of new blood vessels and is a normal process in growth and in wound healing. Angiogenesis also plays a vital role in the growth and spread of cancer by nurturing the cancer cells with oxygen and nutrients. In a study made in Japan, it was recognized that nasunin, the antioxidant from eggplant peels, is an angiogenesis inhibitor, and might be beneficial to avoid angiogenesis-related diseases. Other studies have confirmed that antioxidant anthocyanins found in eggplant skin and other plants show inhibitory effects on the growth of some cancer cells.

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Nutritional Information for 1 Serving

  • Calories

    189.3

  • Fat

    0.1g

  • Carbs

    6.6g

  • Protein

    4.1g