80--- Skinny Eggplant Parmesan

I believe that vegetarian cuisine should be healthy.  I mean, besides the animal-rights bit, isn't that really the point?

Traditional fried Eggplant Parmesan is not.  I lightened it up without sacrificing flavor.  Why yes, I am that good, thank you for saying so.

Skinny Eggplant Parmesan
Serves 2

MARINADE
1 medium eggplant, stemmed (both ends), and cut into quarters lengthwise
2 Tbsp olive oil
3 cloves garlic, pressed and minced
2 Tbsp balsamic vinegar
1/2 cup water
1/4 tsp salt
Fresh ground black pepper

ROASTING
Olive oil spray

SERVING
1 tsp olive oil
1 cup baby spinach leaves, chopped
1 cup baby kale leaves, chopped
2 cups marinara sauce (I suggest if you do not make your own to find one in the grocer's refrigerated section and make sure that sugar is not one of the first 5 ingredients)
2 Tbsp pine nuts (toasted if you wish in a nonstick pan)
1/4 cup Italian seasoned bread crumbs (make your own if you wish or eliminate for gluten-free)
1/4 cup shredded Parmesan cheese

Combine marinade ingredients in a shallow covered dish.  Place eggplant slices in dish and flip to ensure they are coated with marinade.  Place covered in refrigerator for 2 hours.

Preheat oven to 400 degrees.  Spray a baking sheet lightly with olive oil spray.  Place marinated eggplant on sheet, skin-side down.  Bake for 20-30 minutes, or until flesh is softened.

While eggplant cooks, heat 1 tsp olive oil in a medium saucepan over medium high heat.  Add chopped spinach and kale, and saute until softened.  Add marinara sauce and heat through, then reduce heat to a simmer until serving.

For serving, place eggplant slices on a plate, then drizzle each with 1/2 cup marinara sauce.  Sprinkle 1 Tbsp bread crumbs over each.  Garnish with pine nuts and shredded Parmesan cheese.

Enjoy!

Nutrition Info per 2 slices: 317 calories, 18 g fat (8 g monounsaturated, 5 g polyunsaturated), 12 g protein, 21 g carbohydrates, 10 g fiber