Although I haven't actually joined the Future Milfs--- Girl Exposed, Mamma, Mrs. Mayhem and Oh, The Joys! etc., I've been cheering from the sidelines and doing a little dieting of my own.
I'm happy to say that I'm down 7 pounds, but that hardly made a dimple in my butt, so there isn't any cause to celebrate yet!
Luckily for me, the guys will eat almost everything I put in front of them, and they love Italian. So when the store had a huge sale on eggplant, I stocked up to make Eggplant Parmigiana.
I was talking to a friend about it, and mused over the phone that since I "faux-fry" the dish, it's relatively low in fat and calories. She asked me for the recipe, and as I was writing it down, I decided to see how fattening it really is. I put the recipe into Weight Watcher's recipe builder and into a Calorie counter, and wow! It's not bad at all!
So here is my Milfauxlicious Fried Eggplant and Eggplant Parmigiana recipe! You can click on the pictures to make them bigger.
If anyone wants to post their own Milfaliciuous recipes, put them on your blog and send me a link. I'll post it!
Makes 6 Servings
MilFauxlicious Fried Eggplant only: 3 Weight Watchers Flex Points per serving or 220 Calories
MilFauxlicious Fried Eggplant Parmigiana: 6 Weight Watchers Flex Points per serving or 345 Calories
3 pounds raw eggplant
1 cup Old London Bread Crumbs, Plain (sometimes I use Shake and Bake, but that adds to the count)
3/4 cup Egg Beaters
Pam Butter Flavor Cooking Spray
1 pound sliced mushrooms
1 1/2 cups Ragu Mushroom Pasta Sauce
3 oz part-skim mozzarella cheese, finely grated
2 oz Reduced Fat Parmesan-style Grated Topping
Heat oven to 350 degrees F.
Line two baking sheets with foil. Spray liberally with Pam Cooking Spray.
Peel and slice eggplant into 1/2 inch rounds. Depending on the size/shape of the eggplant, the number of rounds will vary. Just divide the total by 6 when you're portioning out serving sizes.
In a bowl, mix bread crumbs, Italian Seasonings, Garlic Powder, Salt and Pepper to taste. Since we're not actually going to encrust the eggplants, I tend to go heavy on the Garlic Powder and Italian Seasonings. I only use a small amount of salt---it's easier for everyone to add to their taste on their own plate.
Pour the Egg Beaters into a separate bowl.
Dip the eggplant rounds into the Egg Beaters, then dip into bread-crumb mixture on both sides. Line them up on the baking sheets.
Give the top of each round a short blast with Pam before putting in the oven.
Bake for 25 minutes, flip them over and bake for 15 more until golden brown and crispy on both sides.
At this point, if you just want eggplant, you can stop and eat them to your heart's content. I love this stuff!
For the Eggplant Parmigiana:
In a non-stick frying pan, "steam" cook mushrooms until tender. You don't need any oil for this, but you have to keep adding water to keep the mushrooms from sticking to the pan! Start with a cup and add more if needed. When mushrooms are done, drain and set aside.
Arrange eggplant on a plate.
Drizzle 1/4 cup of sauce across the top. All you need is a little drizzle to enhance the eggplant, not cover it up as you do with pasta, which is basically there to enhance the sauce.
Sprinkle 1/2 oz shredded Mozzarella and 2 shakes of Kraft Grated Topping.
Microwave for a minute or two until cheese is melted.
Enjoy! It's Milfalicious!