• Cheyenne Crennan

Healthy, Easy Eggplant Parmesan

If you've at all looked into Noom and its lifestyle plan, most meats fall into the yellow or red category, which basically says "limit-what-you-eat-of-this-stuff-because-it's-not-great-for-you "

For lots of people, I feel like that's a tough change, especially with the high protein, low carb thing people are trying to stick to, it's strange to read that you should eat two slices of whole wheat bread, but the turkey on it should be limited. You'll quickly find out there are green protein options, you just have to look for the stuff that's less processed and more wholesome. For this recipes, we skipped the chicken cutlet and went for a thin cut, breaded eggplant stack, and we didn't miss the chicken at all.

What you need:

1 eggplant

4C whole wheat bread crumbs

flour (optional)


Rao's marinara sauce

reduced fat mozzarella cheese slices

reduced fat provolone cheese slices

whole wheat linguine

Italian seasoning

garlic powder

onion powder

salt + pepper

shaved parmesan and fresh parsley for garnish

How to make it:

  1. Preheat oven to 350 degrees, then prep the eggplant by slicing into 1/2 thick circles

  2. Coat the eggplant slices in flour first, then egg whites, then breadcrumbs and lay onto a greased baking sheet (we use parchment paper every time for an easier clean up) You can just coat with egg whits and toss in the whole wheat bread crumbs, it will toast nicely, or you can splurge a bit and also toss in flour

  3. Layer the eggplant slices, give them a spoonful of marinara sauce then break apart slices of mozzarella and provolone to lay all over the breaded eggplant

  4. Bake for about 20 minutes, until the eggplant is done and the cheese is all melty and bubbly and wonderful

  5. While the eggplant cooks, make the whole wheat linguine in a pot of salted water and toss with marinara or if you have a reduced fat Alfredo recipe, feel free to use that like I did ;)

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