The Pioneer Woman Tasty Kitchen
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Skinny Eggplant Parmesan

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Prep:

Cook:

Level: Easy

System:

2

Description

I believe that vegetarian cuisine should be healthful. Who’s with me?

Ingredients

  • FOR THE MARINADE:
  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic. Pressed And Finely Minced
  • 2 Tablespoons Balsamic Vinegar
  • ½ cups Water
  • ¼ teaspoons Salt
  • 1 dash Fresh Ground Black Pepper
  • 1 whole Medium Eggplant, Stemmed Both Ends, Cut Into Quarters Lengthwise
  • FOR THE SAUCE:
  • 1 teaspoon Olive Oil
  • 1 cup Baby Spinach Leaves, Stemmed
  • 1 cup Baby Kale Leaves, Stemmed
  • 2 cups Marinara Sauce Of Your Choice
  • FOR SERVING:
  • ¼ cups Italian Seasoned Bread Crumbs
  • 2 Tablespoons Pine Nuts, Toasted In A Nonstick Pan If You Wish
  • ¼ cups Shredded Parmesan Cheese

Preparation

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

Preheat oven to 400ºF. 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, prepare the sauce. Heat 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.

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

Enjoy!

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