Ingredients:
For "Crumbs" to coat eggplant slices:
1 envelope MF Broccoli soup (1 Meal)
1/2 tsp baking powder - original recipe called for 1 tsp but that is 2 Condiments (1 Condiment)
Garlic powder (Optional)
3 tbs water
2 tbsp reduced fat parmesan cheese (2 Condiments)
For Eggplant Parmesan:
1 1/2 cups egg plant slices (stack in measure cup till they reach 1 1/2 cups) (3 Greens)
1/4 cup egg beaters (1/8 Lean)
1/4 cup Walden Farms Marinara Sauce (2 Condiments)
Garlic powder (Optional)
3.5 oz 2% reduced fat Mozzarella Cheese, divided (7/8 Lean)
Directions:
Preheat oven to 450 degrees. Mix all ingredients for "crumbs" in a bowl. Spray a glass pie pan with cooking spray. Pour the mixture in, spread thin and microwave 2.5 min. Using a metal spatula, gently lift and flip. Microwave 1 more minute. Break up the soup mixture, and crush as fine as you can with a small rolling pin. Add 2 tbsp reduced fat parmesan cheese. Set aside.
Dip eggplant slices in egg beaters and then into the "crumb" mixture. Spray a large non stick skillet with cooking spray, and brown the slices on one side then flip and brown other side.
In a shallow casserole pan, put marinara sauce in pan to coat the bottom. Sprinkle garlic powder (if desired) and half of mozzarella cheese over marinara sauce. Add your browned slices of eggplant and top with the remaining half of mozzarella. Sprinkle with reduced fat parmesan cheese for extra flavor but it would be more condiments. I also spooned the leftover "soup" crumbs over the top because I didn't want to waste my nutrients from that MF meal.
Bake at 450 for 30 minutes till browned and bubbly.
Mangia~ That's Italian!
1 Medifast Meal, 1 Complete Lean and Green Meal with 5 Condiments (No Healthy Fats required)
*Since this dish contains 1 MF Meal and 1 Complete Lean and Green meal, I would divide the dish in half. This enables you to still have 6 meals a day.
