Wednesday, July 27, 2011

The Eggplant Parmesan Post

Breakfast: 4 egg whites w/onion; yogurt; strawberries; green tea
(late) Lunch: fried rice, BBQ chicken, cream cheese wontons
Dinner: Eggplant Parmesan; green tea
Exercise: NONE
I didn't do my calorie count today.

I'm having a blue day. Maybe it's because school isn't quite finished and I'm already feeling summer break-y but not yet on summer break? Maybe that's a really long explanation for me just being a silly girl?

Anyways, my husband is off today and tomorrow so I need to snap out of it and stop being silly.

We had lunch with my BIL and (future) SIL and nephew at a Chinese restaurant (thus the Chinese food for lunch). Maybe I should've tried to be rude and not eat when we made a lunch date together, but I just don't think that's necessary. Life happened today, so I enjoyed myself. I am, however, making a 17 Day Diet meal for dinner tonight. Eggplant Parmesan is a recipe I've had my eye on since we started this over 200 days ago (still can't believe it's been that long). I can't tell you how many eggplants I've bought for this specific recipe that have gone bad because we just never get around to making it. This time I decided that's not going to happen again. I bought an eggplant yesterday and tonight's the night. I put it in the oven less than 5 minutes ago and I can already smell the parmesan, so I think this is probably going to be delicious. I will wait to submit this until I've photographed and consumed said-eggplant parmesan so you guys can know if it was good or not.

Somewhere between wanting to exercise and actually doing it I lose my motivation. No sugar-coating... I hate exercising. I like the feeling afterward, and even during it's not so bad. But I hate getting started. So much.

Day 200 picture will be taken tomorrow morning. I promise will try.

Holy smokes... This stuff smells so good.


I am officially making a POINT to make this several times a month. 


So here's the deal:
  • 1 large eggplant, peeled
  • 4 egg whites
  • Fat-free parmesan cheese
  • 1 cup of low-carb marinara sauce
  • Seasonings, to taste
Directions: Pre-heat oven to 400 degrees. Cut eggplant into 1/4 inch slices. In a shallow dish, beat egg whites and 4 tablespoons of water until foamy (I forgot to put the water in, and it turned out just fine). Dip eggplant slices into egg whites, then into fat-free Parmesan cheese, pressing cheese into eggplant. place eggplant on prepared baking sheet that has been sprayed with vegetable spray and sprinkle with garlic powder (I used olive oil spray and garlic powder with other seasonings). Spray vegetable cooking spray over eggplant slices. Bake 30 minutes at 400 degrees, turning eggplant over after 20 minutes, until golden brown and cooked through. Cover with 1 cup of low-carb marinara sauce. Bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly. Makes 2 large servings. (These cook times didn't make sense to me at all. So I made up my own based on how "done" it looked. I set my timer to 20 minutes. At such time, they were already golden brown, so I turned them over, put the marinara on, and baked them for 15 more minutes. Then I took them out and devoured half the baking sheet. Just kidding. Kind of.)

Just saying. Make this. ASAP. It totally tasted NOTHING like a vegetable. I swear. And I'm full. 

'Night y'all!

Recipe from this amazing book


  1. Okay so how did you do the oven roasted cauliflower?

  2. Oven roasted cauliflower recipe:


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