Two-Minute Eggplant Parmesan

• 4 medium slender Japanese eggplants, cut into ½” slices
• 1 tbsp. olive oil
• 1/4 tsp minced garlic
• Pinch of red pepper flakes (or to taste)
• 1 small tomato, seeded and diced
• 3 tbsp. fat free half and half
• 2 tbsp. Parmesan cheese, grated
• 1 tbsp. basil, chiffonade
• 3 tbsp. Italian bread crumbs

Directions

• Heat olive oil in a skillet over medium-high heat. Add eggplant slices, and cook mixture over medium-high heat for approximately one minute.
• Add minced garlic and pinch of red pepper flakes. Sauté for 5 seconds.
• Add tomato, half and half and parmesan cheese to skillet. Stir for 30-45 seconds. Plate eggplant. Sprinkle with fresh basil and bread crumbs and serve.

Nutritional Analysis
Serves: 2

Calories: 194
Protein: 6 g
Fat: 9 g
Sodium: 233 mg
Saturated Fat: 2 g
Carbohydrates: 24 g

Recipe provided by Cooper Clinic Nutrition