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MRC Chef Sensation Winner: Eggplant Parmesan

Eggplant ParmesanIn search of  a Grand Prize winning recipe?  Look no further!  We are excited to unveil our Grand Prize winner in the MRC Chef Sensation: Recipe Contest.  The very first MRC Chef Sensation Winner is Marsha T. with a mouth-watering classic Italian comfort food, Eggplant Parmesan.  The dish we know and love has all the great flavor you’d expect with it’s melty cheese and savory tomato sauce.  So go ahead and dish yourself up a serving of this slimmed down Eggplant Parmesan, your tastebuds will thank you!

Eggplant Parmesan

Preheat oven to 400 degrees.

Eggplant

  • 2 large eggplants, cut into ½ “slices (6oz. per person, 4 slices per person)
  • 6-7 garlic cloves, minced
  • Olive spray, either a mister or use Pam olive oil
  • Sea Salt & black pepper
  1. Rub each side of the eggplant slices with the minced garlic, place onto a cookie sheet, and spray with olive oil mister, and then add salt and pepper.
  2. Roast in 400 degree oven for 15 minutes; remove from oven, flip, and spray top side with olive oil and roast for another 15 minutes.

Tomato Sauce:

  • 26 oz finely chopped tomatoes
  • 3 garlic cloves, minced
  • 3 TBL Walden Farms ketchup
  • 1 tsp. dried basil
  • Sea salt & black pepper
  1. In large saucepan, drizzle 1 tsp. olive oil, add minced garlic, sauté 1 min, stirring constantly.
  2. Add tomatoes, ketchup, basil, sea salt, and pepper.
  3. Simmer on very low heat (while the eggplant is roasting); stir often.
  4. If it starts to boil, turn off heat, still stirring often.

(You will have some left over sauce, but it’s great on turkey meatballs or roasted zucchini.)

Filling:

  • 1 oz. finely shredded parmesan cheese
  • 1 15oz container fat free Ricotta cheese
  • 1 tsp., fresh thyme
  • 1 TBL fresh basil, finely chopped
  • 1 TBL fresh spinach, finely chopped, optional
  • ¼ tsp. garlic powder.
  • Sea Salt & black pepper
  1. In large bowl add all the filling ingredients and mix well, set aside.

Assembly:

  1. Pam individual baking dishes, put 2 slices eggplant in each dish, smear 1 TBL filling on each slice, then 1 tsp. sauce on each slice.
  2. Repeat layers 1 more time.
  3. Bake for 10 in 350 degree oven, serve and enjoy!!

Makes 4 servings | One serving includes 4 slices of eggplant (6oz), ½ c. of filling and 2 ounces tomato sauce | Replaces: 8 oz. vegetables, 4 oz. protein

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