Pound for pound, eggplant is low calorie powerhouse, at only 20 calories per cup it’s packed with essential nutrients like fiber, potassium, manganese, plus vitamins B1 and B6.
While a raw eggplant has a bitter taste, I’ll tell you how to perfectly cook this fruit for a smooth, practically sweet tasting meal.
Ingredients:
- 2small baby eggplants. Use any quantity, you will get 2 servings per eggplant.
- 4 tbsp marinara sauce.
- Skim milk mozzarella or Baby Bell Gouda cheeses.
Directions:
1) Cut off stems, do not remove the peel, and leave eggplant whole.
2) Spray eggplants with cooking spray (zero calories in this!) and wrap tightly in aluminum foil.
3) Cut one slice into each eggplant to vent steam. Place in oven at 350 and bake for one hour. Eggplants are done when you can pierce with a knife like soft butter.
4) Remove foil, cut eggplants in half and put in small containers. Top with 2 tbsp each of marinara sauce and a small amount of cheese. You do not have to remove the skin when you prepare this way.
You’re done, eat and enjoy!
Photo credit avlxyz
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