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EGGPLANT PARMESAN FOR ONE
Contributed by
Jessica Taft, New York Food Coach
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I’m Jessica Taft, head chef and founder of New York Food Coach. My mission is to show you how healthy eating and in proper portions will improve your health, fitness and physical appearance.
Whether your goal is to lose weight or to generally feel better by making sensible food choices, eating green and clean, NYFC can help you learn how to incorporate healthy cooking into your busy lifestyle while using the foods and ingredients you enjoy most. Please enjoy this recipe, and, visit my website to learn more about NYFC. |
3 thick slices (1/4 each) of eggplant
1 cup whipped low-fat cottage cheese
1 clove garlic
1 cup tomato sauce
¼ cup par skim mozzarella cheese
1 tablespoon Vogue Vegetable Soup Seasoning (or substitute with a regional veggie soup base)
1 tablespoon olive oil
1 tablespoon of water
Preheat oven to 350 degrees. Have pan to place under oven-safe dish ready.
Take Vogue Soup Seasoning and smear all over eggplant slices.
In small food processor, put the cottage cheese, garlic and water in and pulse till smooth
and garlic minced.
In oven-safe dish for one, spray dish with cooking spray. Place one slice of seasoned
eggplant, then some cottage cheese, then tomato sauce. Repeat with another slice of
eggplant, cottage cheese, then tomato sauce. Repeat if you still have room.
At top, place balance of sauce, little more cottage cheese, and the mozzarella cheese.
Bake until the top browns.
Serves 1. Approx. 350 calories
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 Have you blogged this recipe? Let us know about it and we'll include your recipe's photograph and a link to your blog. Tweaks and adaptations welcome as long as it remains healthy! Origin should be credited and linked as: Spa Cuisine courtesy of SpaIndex.com: Guide to Spas. Attribution to contributing spa resorts and other sponsors should also be included, when available.
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