So we all know that my zucchini chips did not turn out very well, but that didn't mean I was going to give up on my healthy food quest. After all, I've lost another two pounds this week! Woohoo!! Ever since starting Weight Watchers, I've been much more cognizant of what I'm eating. Being that all fruit and most veggies are "point free," I really do my best to load up on them rather than carbs or fatty proteins. Last night I made these yummy baked eggplant slices for a whopping one point per serving (due to the bread crumbs).
The Mr. and I went to the farmers' market this weekend and got a ton of fresh produce. Some markets are a bit too "designer" and while I love them, the prices tend to be very high. This one in particular may not be the fanciest, but there is a ton of homegrown fresh fruit and veggies... for cheap!
these few things totaled all of THREE dollars!
See? Can't beat that. I've never tried eggplant before but thought I could whip something together. Eggplant parm was the first thing that came to mind, but I wanted more of a snack than a meal. I settled on making crispy eggplant slices. After eating these delights, I'm happy with my decision.
INGREDIENTS (2 servings)
- 1 eggplant
- 1/4 cup of almond milk (regular, no sugar added)
- 1 tablespoon of dijon mustard
- 4 tablespoons of seasoned panko breadcrumbs
- Red or white sauce, for dipping
- Pre-heat oven to 425
- Wrap a cookie sheet in parchment paper
- In a shallow dish, mix together the milk and mustard
- Slice the eggplant into 1/4 inch slabs
- Sprinkle 2 tablespoons of the panko breadcrumbs over the cookie sheet
- Dip and flip the eggplant around in the milk mixture
- Place the eggplant on the breadcrumbs in one layer
- Sprinkle the remaining breadcrumbs over the eggplant
- Bake for 20 minutes until golden
- Serve along red or white sauce for a yummy snack, appetizer or vegetarian meal/side dish
Have you started a weight loss regiment to shed those unwanted pounds before the holiday season bloat? If so, I'd love to know some of your favorite healthy recipes as well. Feel free to email me!
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