Tuesday, September 15, 2009

Healthier Eggplant Parmesan and Unjury Chocolate Peanut Butter Balls

Healthier Eggplant Parmesan
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 9

Preheat oven to 350 degrees.

3 eggplants, peeled and sliced 1/4 in thick
4 cups Italian seasoned breadcrumbs
6 cups spaghetti sauce
1 (16 ounce) package mozzarella cheese, (I like Sargento Reduced Fat Shredded)
1/2 cup grated Parmesan cheese,
1/2 teaspoon dried basil
1 tsp Italian seasoning
1/4 tsp pepper
1/4 tsp salt
1-2 large eggs beaten or ½ cup egg substitute
2 Tbsp skim milk or water

Place the eggplant slices on paper towels and sprinkle lightly with salt. Set aside for 10 to 15 minutes. Blot eggplant dry with clean paper towels.

Mix the following into a bowl (add extra seasoning if desired)
pepper Italian breadcrumbs
salt Italian seasoning
Break eggs into bowl and beat with milk:
Dip eggplant slices in egg mixture, then coat with bread crumbs and place on baking sheet. (Eggplant slices are baked, instead of fried) Spray baking sheet with Pam and place in a single layer of Eggplant on baking sheet and then spray Eggplant with Pam. Bake in preheated oven for 10 minutes. Take out and spray eggplant with Pam and then turn eggplant over. After you turn eggplant over spray eggplant with Pam. Bake for 10 minutes, or until eggplant is tender.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown

Tip: Bake the eggplant and then freeze it before adding the cheese or sauce. This way it's quick and easy to pull out whatever you need. Just thaw and put it together.

UNJURY Chocolate Peanut Butter Balls

Use Reduced Fat Creamy Jif Peanut Butter, 1 recipe makes 11 balls

Measure 3/4 cup Reduced Fat Peanut Butter and add to mixing bowl

Add 3 scoops of Chocolate UNJURY, 1 scoop at a time, stirring well after each scoop until dough is formed

Roll dough into 11 balls

Freeze overnight

Optional additions: dried fruit (raisins, cranberries or cherries), spices (cinnamon or nutmeg), oatmeal, chopped nuts (pecans, walnuts, almonds)

Nutrition Facts per ball (makes 11):

10 grams protein, 9 grams carbohydrate, 6.5 grams fat, 3 grams sugar, 131 calories

1 Other varieties of peanut butter may be used. Nutrition facts are based on using Reduced Fat Creamy Jif Peanut Butter. Be sure to check the label for variation in nutrition facts.

2 Store in freezer or refrigerator until ready to serve. The peanut butter will soften when left at room temperature.

© UNJURY Protein 2009

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