Who doesn’t love an Eggplant Parmesan dinner? The crispy fried egg plant, the creamy ricotta and mozzarella cheese, and fresh tomato sauce. I would eat this every week if I could, but with all the yummy goodness comes some not so helpful calories. The average Eggplant Parmesan dinner has 850 calories and 34 grams of fat, that is more than 1/2 my calories for the day! What’s a girl to do when she craves Eggplant Parm?
Tada… my Eggplant Parm Quiche! All the yummy flavor and goodness of Eggplant Parm packed into a portion controlled low carb, high fiber and high protein dish. This meal is great to make ahead of time and reheats nicely. It is wonderful for a brunch with a fresh fruit salad or a lunch/dinner with spring mix salad.
We all need a short cut every once and awhile, and mine for this recipe is a great product, Dominx Eggplant Cutlets. You can find them in the freezer section of all Market Baskets. The product is great, they use thick cuts of egg plant, and whole wheat bread crumbs. It is a great product to keep in hand to whip up a quick dinner, add to salad or my Eggplant Parm Quiche.
My challenge this week is to look for healthy alternatives for your favorite calorie packed dishes!
- Dominx Eggplant Cutlets (my short cut)
- Cherub Tomatoes (10 oz container)
- Fresh Basil
- Shallots (2 diced)
- 6-8 eggs
- Skim milk (1/2 cup)
- Fresh Parmesan (1/4 cup)
- Olive oil (1 Tbsp)
Step 2: Dice the shallots and chop basil.