Archive for July, 2012

Roasted Veg “Parmigiana”

I love eggplant parm, but it is (a) not the healthiest of meals and (b) it really really time consuming to make. This is my fake out version that take wayyyyy less time and effort and clocks in at around 450 calories for a whole bowl. Pretty good deal.

Ingredients for one serving:

  • One small to medium eggplant (i love graffiti eggplants, they are so pretty)
  • One bell pepper, color of your choice
  • About 12 or so grape tomatoes
  • cooking spray
  • 1 tablespoon olive oil
  • 1-2 cloves garlic, minced
  • 1/3 cup panko bread crumbs
  • handful chopped basil and parsley
  • 1 tablespoons shaved asiago cheese or cheese of your choice
  • salt and pepper

First prep the eggplant by cutting into thin half moons, placing on a paper towel and sprinkling with salt to draw out the excess moisture, let stand for approximately 30 min.  While the eggplant preps, pre-heat oven to 425F.


Cover a baking pan with foil and spray with cooking spray. Dab eggplant with a paper towel to dry off any residual moisture.  Chop pepper and add pepper, tomatoes and eggplant to baking dish.  Spray with cooking spray sprinkle with salt and pepper. Roast in oven for 30 minutes or until the veg starts to brown.


Towards the end of the veg cooking, start the bread crumb topping.  Add the olive oil and garlic to a pan and saute for a minute or too until fragrant.  Add the breadcrumbs and toad until golden brown, then toss with the chopped herbs.
Plate veg, top with the bread crumbs and add the finishing touch of cheese.