Skinny Eggplant Parmesan

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 Instructions

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!