Skinny Eggplant Parmesan

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!