Tag Archives: eggplant

Ravioli Stew

This was just a fabulous way to get all the flavor of ravioli without sitting down to a bowl of JUST ravioli and breaking the scales. The eggplant, zucchini and tomatoes were a great complement and this sure was one filling meal !

Ravioli Stew
Ravioli Stew

4 servings
335 calories per serving

3 T oil
2 c eggplant, cubed
14.5 oz. can diced tomatoes undrained
½ t basil flakes
1 c water
1 medium zucchini cut into half moons
9 oz. refrigerated cheese ravioli
1 c shredded parmesan cheese
Pepper to taste

Heat oil and cook eggplant 5 minutes then mix in tomatoes and basil and heat to boiling. Then lower heat, cover and simmer 15 minutes. Stir in water, zucchini and ravioli and heat to boiling. Reduce heat and cover and simmer 10 minutes stirring once or twice then sprinkle with cheese and pepper, cover and heat 5 minutes or until cheese is melted.

Grilled Garden Sandwiches

For only 260 calories you get a big, beefy sandwich just packed with veggies that are sooooo flavorful. And the mozzarella cheese is just the ‘icing on the cake’ here !

Grilled Garden Sandwiches
Grilled Garden Sandwiches

4 servings
260 calories per serving

8 slices whole wheat bread
1 medium zucchini cut lengthwise into ¼ inch thick slices
1 small red bell pepper halved
½ small eggplant, peeled and cut into ½ inch thick slices
½ c fat free Italian dressing
¾ c shredded mozzarella cheese

Preheat broiler. Brush one side of the veggies with dressing and broil dressing side up for 5 minutes. Turn, recoat and broil another 5 minutes. Then cut everything into bite sized pieces. Toast bread and sprinkle 4 pieces with cheese then top with the veggies and cover with the rest of the bread.

Stuffed Zucchini

Stuffed zucchinis are a great side dish. You can change up what you ‘stuff’ them with and that makes it easy to pick complementary flavors. This one is great next to Italian flavors and Italian inspired dishes.

Stuffed Zucchini
Stuffed Zucchini

4 servings
162 calories per serving

2 medium zucchini
½ c onion, diced finely
1 clove garlic, minced
1 t oil
½ c chopped green bell pepper
½ c chopped peeled eggplant
½ c chopped tomato
¼ c Egg Beaters
1 t basil flakes
Salt and pepper to taste
20 Ritz crackers, divided
2 T grated parmesan cheese
I Can’t Believe It’s Not Butter Spray

Preheat oven to 375 degrees. Slice zucchini in half lengthwise and scoop out the centers leaving just a shell. Reserve 1 c of the insides and chop it up. Heat a skillet and add oil and sauté onion and garlic 4 minutes. Add pepper, eggplant, tomato and zucchini and cook 5 minutes or so. Remove from heat and stir in basil, salt and pepper, and eggs.

Break 15 crackers and stir into the veggie mix and then spoon the mix into the zucchini shells and place on a baking sheet sprayed with Pam. Crush the other 5 crackers and mix with the parmesan and sprinkle over the zucchini boats. Spray the crumbs on top of each of the zucchinis with the butter spray so that they brown a bit. Bake 25 minutes or until hot.

Open Face Eggplant Melts

These are INCREDIBLY good – each piece in and of itself is good, and all put together, it makes an awesome appetizer, lunch or snack ! The balsamic dressing on the eggplant and zucchini make this very special and I recommend you don’t skip that step.

Open Face Eggplant Melt
Open Face Eggplant Melt

4 servings
260 calories per serving

1/2 lb. eggplant cut into 8 slices
1 medium zucchini sliced lengthwise into 8 long slices
1/3 c low fat balsamic vinegar dressing
4 ¾ inch thick slices of Italian bread
3 T low fat mayo
½ t basil flakes
Pepper to taste
1 tomato cut into 8 slices
3 slices part skim ricotta each cut into 4 strips

Spray a cookie sheet with Pam and preheat broiler. Place eggplant and zucchini slices on sheet and brush with half of the dressing then broil 5 minutes, turn, brush with the rest of the dressing, and broil another 5-7 minutes. Place bread slices on a cookie sheet and broil 1-2 minutes to lightly toast. Combine mayo, basil and pepper and spread on bread. Top each piece of bread with 2 eggplant slices, 2 zucchini slices, 2 tomato slices and 3 strips of cheese and broil 1-2 minutes. If the bread you use is not large enough to support 2 pieces of eggplant, zucchini and tomato, cut it down to 1 and lay the cheese across lengthwise rather than crosswise.

Eggplant Parmesan

This makes a nice crispy eggplant parm that is tasty and satisfying. You can always substitute regular breadcrumbs, but I think this comes out better with the panko breadcrumbs.

Eggplant Parmesan
Eggplant Parmesan

4 servings
355 calories per serving

1/4 c skim milk
2 large eggs
1 1/2 c panko breadcrumbs
1/2 t salt
1/2 t parsley flakes
1/2 t garlic powder
1/4 t oregano flakes
1/4 t pepper
1 large eggplant, peeled and cut crosswise into 1/4 inch thick slices
1 T oil
24 oz. marinara sauce
½ c shredded mozzarella cheese
½ c shredded or grated parmesan cheese

Preheat oven to 450 degrees. Combine milk and eggs in a bowl. In another bowl combine breadcrumbs, salt, parsley, garlic, oregano and pepper. Dip eggplant slices into the egg mix, then into the breadcrumbs to coat. Press down on the crumbs to make sure they stick well. Spray a baking sheet with Pam and place the eggplant slices on it, drizzle with half the oil and bake for 15 minutes. Turn slices over and drizzle with the rest of the oil and bake another 15-20 minutes. Remove from oven and reduce oven temperature to 375 degrees. Place 1/2 c sauce in an 11×7 baking dish and place half the eggplant slices in the pan and then spoon 1 cup sauce over. Sprinkle with ½ of each of the cheeses and then repeat the layer. Bake 20 minutes or until bubbly.

Lasagna (Crock Pot)

Even traditional lasagna lovers like this one – and it is nice and easy to do. Start it at lunch time and have dinner ready 4 hours later. Take a look at my video below for instructions on how to layer it in your crock.

Lasagna (Crock Pot)
Lasagna (Crock Pot)

8 servings
275 calories per serving

1 lb. lean ground beef
2 c diced eggplant
1 jar Paul Newman’s marinara sauce
1/4 t red pepper flakes
¼ t garlic powder
¼ t onion powder
¼ t basil flakes
1 c water
15 oz part skim ricotta cheese
1 T chopped parsley
1/4 c Egg Beaters
1 c shredded parmesan cheese (not grated, shredded)
8 no boil lasagna noodles

Brown the ground beef in a heated skillet and drain off any fat and water. Stir in the pepper, sauce, onion powder, garlic powder, basil flakes, water, and eggplant. In a bowl combine the egg, cheeses and parsley. Place a layer of meat sauce on the bottom of a crock pot. I find my oval shaped on works the best here. Top with 2-3 noodles, nipping off the corners in order to get a nice fit. Add another layer of meat sauce and then one thick layer of the cheese mixture. Top with a final layer of noodles and then a final layer of meat sauce. Cover and cook on low 3-4 hours.

Here is a video of how to layer it up in the crock pot:

Eggplant Pizza

This one really hits the spot ! I spice it up a little by adding crushed red pepper flakes 🙂 Don’t like eggplant, then substitute tomato slices. But be sure to give this one a try.

Eggplant Pizza
Eggplant Pizza

4 servings
295 calories per serving

1/2 c marinara sauce
1 10 oz. Boboli (precooked pizza shell available at all food markets)
1 small eggplant, peeled and cut into thin slices
1/2 c part skim ricotta
2 T parmesan cheese
2 T thinly sliced basil
Dried oregano flakes
Onion powder
Garlic powder

Preheat oven to 450 degrees. Spread sauce on Boboli. Sprinkle with a little dried oregano flakes, onion powder and garlic powder. Top with eggplant slices and drop ricotta by tablespoonfuls evenly over the eggplant. Bake directly on oven rack 12-15 minutes. Sprinkle with basil and parmesan right when it comes out of the oven.

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