Eggplant Parmesan with Honey Almond Kale
We had my mother in law over, and it was a fun night! Although I think I did about 100 dishes and cleaned the counters about 5 times throughout the production!! It was a mess.
I sipped on a diet tonic + lime with a small splash (~1/3 oz) of gin while we cooked.
I wouldn’t say this was one of our best recipes in terms of procedure, but it sure tasted great. We did the whole flour-egg whites-breadcrumbs dredge and then used a very small layer of EVOO (480 kcal worth!) to fry the eggplants. Well, I think you have to use a LOT of oil to make this successful! Plus our breadcrumbs (which were homemade focaccia breadcrumbs) were too big and lots fell off. By the time we got to my 3 eggplants there was no more oil so we just used cooking spray (I didn’t mind saving 120 kcal at least!) But it tasted great!
Here was the first batch cooking:
We also made Alton Brown’s Pantry Friendly Tomato Sauce (with our own modifications) which involves broiling a can of whole tomatoes – delicious sauce!! The eggplant got topped with this sauce once cooked and then with a sprinkle of low-fat mozzarella and broiled for about 7 minutes. The cheese browned perfectly!
We also sauteed some kale and topped it with toasted almonds and a drizzle of honey –
Dinner calories were roughly 530 but it’s really hard to guess portions with so many pieces of eggplant and oil flying everywhere. I think I got it pretty accurate though. With tea to drink –
While out on my errands this afternoon I stopped and got a small cappuccino…
And split a KIND bar with the husband around 4:30 when we walked to the grocery story for our dinner supplies and more errands in the shopping center. About 45 minutes of walking!
Mini vitamuffins and hot chocolate made with skim milk and Nesquik. Can you tell what I’m craving today!?