I can see the light!

The light at the end of the tunnel, aka the school year, is less than a 1/2 day away! Can I get a WHOOP WHOOP! It's been a long year and I'm more than excited! My goal this summer is to find, create, and make new healthy dishes. Tonight's dinner is lighter up eggplant parmesan from this awesome website Skinny Taste.
My second goal is to document my preparation and cooking process so that all of my readers (all 2 of you.. ha!) can follow along. And lets be honest reading blogs with pictures is more fun than without pictures. So here it goes...

Dinner: Lighter Eggplant Parmesan (all the information below is from www.skinnytaste.com)
Gina's Weight Watcher Recipes
Servings: 8 servings • Time: 60 minutes • Old Points: 6 pts • Points+: 8 pts
Calories: 265.3 • Fat: 12.4 g • Protein: 14.1 g • Carb: 35.4 g • Fiber: 4.4 g

1 large eggplant (2 lbs)
1 tbsp olive oil
12 oz fat free ricotta
1/4 cup + 2 tbsp Pecorino Romano (I didn't have any so I used a little more moz. and some Asiago)
1/4 cup fresh parsley, chopped
1 medium egg
2 cups reduced fat mozzarella
3 cups homemade tomato sauce (I used already made marinara)
salt

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

-Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.


-In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

-In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°.

Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!

*I'm still working on the picture quality but despite my lack of foodography it was delicious!

What are some of your favorite recipes, blogs, or websites?




xoxo,
K