Easy Eggplant Parmesan with a surprise (optional) ingredient ...ham!
- 2 eggs
- 18 whole wheat crackers, crushed
- 1 Tbsp. natural flavored protein powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 1 small eggplant, peeled and sliced into 6 slices, ~ 1/4" thick
- 6 slices Prosciutto ham (OPTIONAL)
- 6 part skim mozzarella cheese slices
- 1 (15 oz.) can tomato sauce
- 2 teaspoons oregano
- 1/4 teaspoon garlic salt
- 2 Tablespoons grated Parmesan cheese, divided
- 1 Tablespoon diced ripe olives, divided
- In a shallow bowl, beat eggs.
- In another shallow bowl, combine cracker crumbs, protein powder, salt, pepper, and Italian seasoning and mix well.
- Dip eggplant slices into egg and then into cracker crumb mixture.
- Place in a 9 x 13 baking dish coated with nonstick cooking spray.
- Bake at 350 degrees for 30 minutes.
- Top with cheese and (optional) ham slices and bake additional 5 minutes.
- Meanwhile, in a small saucepan, bring tomato sauce, oregano, and garlic salt to a boil.
- Serve tomato sauce over eggplant, sprinkle with Parmesan cheese, and top with olives.
Makes 6 servings. Serving size = 1 Eggplant and Ham Parmesan, 1/4 cup tomato sauce, 1 teaspoon Parmesan cheese, and 1/2 teaspoon olives.
Per serving (including ham): 202 calories, 22 grams protein, 18 grams carbohydrate, 5 grams fat, 3.25 grams fiber
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Recipe is (modified) from the weight loss surgery cookbook Extraordinary Taste
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