My healthy version of Eggplant Parmigiana

Healthy Eggplant Parmigiana over whole grain penne pasta with a glass of Super Tuscan.

I love Eggplant Parmigiana. It is so delicious but so unhealthy with it being fried and all.

I also love eggplant. Lucky for me I like most vegetables (and fruit).

At Monday’s Earth Day event at work there was a mini Farmer’s Market. I bought some eggplant, which I normally steam in my rice cooker/steamer and mix with brown rice, seasonings and Kung Pao sauce.

Since I bought two I thought with one I would try to make a healthy version of Eggplant Parmigiana.

I sliced the eggplant and baked in the oven for 10 minutes on each side at 350. After that I lightly slathered spaghetti sauce on both sides of each sliced piece of eggplant. Right now all I have is goat cheese. So I sprinkled a little goat cheese on top of each slice.

I had some last night on its own with some healthy and delicious sides. It was pretty good. Of course not as good as the real deal. But good enough.

For a late lunch today I cooked up some penne with a little bit of spaghetti sauce. I put the remaining two eggplants on top of the pasta and had a delicious meal. And the Super Tuscan wine from Andretti is delicious as well.

I think it is now time for a nap.

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