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Insider's Viewpoint: Hope Danielson, Health and Wellness Advisor, Niemann Foods

Now that it’s back-to-school time more of us will be facing dinner challenges with our busier schedules. Eating meals together as a family has many benefits. It helps children develop healthy eating patterns and do better in school. It is also a great time to connect with family members and enjoy wonderful foods.

If you’re looking for a delicious recipe to keep all of your family members coming to the table, try this lightened – up recipe for eggplant parmigiani. Eggplant is best from August through October. It is a good source of dietary fiber, potassium, vitaminB1, vitamin B6, folate, magnesium and niacin. It has a wonderful flavor and meaty texture. This recipe is not only healthy but also hearty. Serve with your favorite whole grain pasta and a mixed, green salad and you have a complete meal.

Eggplant Parmigiana-Light
  • 1 large eggplant, sliced into ¼” – thick pieces
  • 1 ½ Tbsp. olive oil
  • ½ tsp black pepper
  • ½ tsp garlic salt
  • 1 C Italian breadcrumbs
  • 2 C marinara sauce
  • ½ tsp crushed red-pepper flakes (optional)
  • 1 jar (13 oz) roasted red peppers, drained
  • 2 C shredded low-fat mozzarella cheese
  • ¼ C grated Parmesan cheese
Directions:

  1. Preheat the broiler. Brush eggplant slices with olive oil and sprinkle with black pepper and garlic salt. Coat each slice with the breadcrumbs and place under broiler about 5” from heat. Broil about 5 minutes each side.
  2. Remove eggplant from the oven and reduce oven temperature to 325F.
  3. Spread ¼ cup of marinara sauce on the bottom of a 13”x 9” baking dish. Top with eggplant slices, red pepper flakes, roasted red peppers and remaining sauce. Sprinkle the top with the cheeses.
  4. Bake for 40 minutes or until cooked through.
Makes 8 servings
Per serving:
210 cal
12 g pro
22 g carb
9g fat
4 g sat. fat
15 mg chol
4 g fiber
1,020 mg sodium

Hope Danielson
Health & Wellness Advisor
Niemann Foods

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