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    Hey! I'm Beth - a 27 year old foodie living and working in the Washington, DC area who has lost almost 90 pounds through Weight Watchers. I love good food, wine and getting creative in the kitchen, and then balancing that out with running, The Shred, and yoga. Please feel free to browse around and hopefully you'll find some ideas, recipes and motivation!

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Healthy Eggplant Parm

So today was a SNACK FREE DAY! I honestly don’t think that’s ever happened before. I was definitely getting super hungry around lunch time, but then it was 5pm before I knew it and I hadn’t had an afternoon snack. I got home to do some prep for dinner, and then went out for a run before realizing I hadn’t had anything since lunch time. It certainly won’t be a new habit because I love to snack so much, but it was a first!

I had an awesome run today, too. I think taking 2 days off was what my body needed, and I was super speedy on today’s run! I set out to do 5 miles, and the first mile was 8:46. I honestly think that’s the fastest I’ve ever run a mile! I normally end up around 9:40-9:45 pace, but today’s pace was 9:14! Not sure what was going on there, but I felt really good the whole time. Today’sΒ Stats:

Distance: 5.00 miles

Duration: 46:09 minutes

Avg Pace: 9:14 min/mile

Avg Speed: 6.5mph

Calories Burned: 577

During the last mile or so, my stomach definitely started to grumble a bit, and thinking about what I could have when I got home got me through… a chocolate cherry bomb (WITH all the ingredients this time!)

This smoothie had:

  • 1 cup light soy milk
  • 12 frozen cherries
  • 1 semi-frozen banana
  • 2 tsp cocoa powder
  • 2 cups spinach

Sooooo good. It hit the spot and carried me through showering and making dinner without eating my arm.

I looooove eggplant parmigiana. It’s one of my favorite dishes at any Italian restaurant, and was long before I gave up meat. The problem is, most places you get it, the eggplant is deep fried and its doused in so much cheese and probably has butter and oil everywhere. I made some tonight that was just as good as restaurant style, but a million times healthier!

I had a japanese eggplant, which is a longer, thinner eggplant than your standard, but very similar otherwise.

I sliced it up into evenly thick pieces, and then covered a plate with salt. Salt is the trick here, because it pulls the moisture out of the eggplant. Cover the tops of the eggplant with salt too, way more than you’d normally use.

I did this before my run, and when I came back the plate was covered in water. Check it out:

After the eggplant sat in the salt for about an hour, I quickly rinsed off the salt and then patted it dry with paper towels. Then I got two bowls ready, one with egg and one with panko crumbs. It’s important to season the panko crumbs pretty heavily since that’s where most of your flavor is coming from. I just used salt and pepper, and here was everything ready to go:

I put the eggplant slices first in the egg wash, and then in the breadcrumbs. It’s good to keep one hand “wet” and one hand “dry” if you can, so I used my left hand to pick up the eggplant, put it in the egg, flip it over, and then drop it in the breadcrumbs. I then used my right hand to flip over the eggplant and toss it around in the crumbs, and then put it on the baking sheet. I did this for all of the slices of eggplant and it keeps it less messy if you have your designated wet/dry hands.

I baked these at 375 for 10 minutes, and then flipped them over and baked them for another 10. Then I put some sauce on a plate, placed some eggplant slices, and then topped it with shredded mozz. I threw it in the broiler for another 3 minutes and the cheese got all melty and crispy.

How good does that look!? It was incredible. And, with Weight Watchers, its only 4 points for half the eggplant with the sauce and cheese! You could bulk this dish up with some pasta, but it stood alone quite well. Yum.

Also, in other exciting news, I just got my ticket to the 2010 Healthy Living Summit!! So excited! Is anyone else is going?! Be back tomorrow!!

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27 Responses

  1. Hey! i wanted to go to that but it’s a little far for me…enjoy it!! I need to get on that no snacking band wagon–I’ve been snaking way too much lately!

  2. That looks delicious, but I am lazy.. could you possibly mail me some?

  3. That whole wet/dry hand thing just might be the best.tip.ever! Love the presentation too – much prettier than how eggplant parm is usually served.

    • Aww thanks! And yes, the wet/dry trick is a great trick for anytime you’re breading anything. You can use the same method for chicken parm or pretty much anything else. With your blog name this one seems right up your alley! πŸ™‚

      • I’m a total food dummy so I would have never ever thought of the wet/dry trick on my own. And I certainly do love eggplant – luckily my hubby likes it too so we have it a lot at home.

  4. What a great looking dinner! I too LOVE eggplant parmigiana πŸ™‚

  5. I don’t like eggplant, the texture weirds me out, but I actually want to try that dish, because yours looked so good!

  6. Yum!! The boyfriend says he doesn’t like eggplant, however when I was reading this post and he saw the finished product he said it looked so good he would give it another try as long as I make just like you did! lol
    Thanks for helping me get him into veggies!

  7. oh ur gonna have so much fun at that summit!

    i love that ur bringing eggplant parm back into fashion! havent seen that around much lately. looks divine πŸ™‚

  8. that looks so yummy!! and dude so sad about the summit, my computer decided to hate me and even though i was online waiting at like 10 to 8, i somehow missed the ticket sales ):

    i need a box of tissues!

  9. Yum, this looks delicious- thanks for the recipe! That salt trick is so neat… who knew? Glad you rinsed it off afterwards though πŸ˜‰
    I think I’ll try it and add some marinara too.

  10. That’s the first time a healthified eggplant parm has looked really good to me! Did the Japanese eggplant taste bitter to you? A coworker of mine said it was really bitter, but I haven’t tried it for myself.

    • The salt trick makes a huge difference with the bitterness in general, but I honestly didn’t notice too much of a difference in bitterness from regular old eggplant. Maybe its just me!

  11. Oh my gosh I want to make that! Looks amazing! And healthy πŸ™‚

  12. Looks amazing!! I’ll have to try it. I’ve never tried making eggplant parm before. Thanks!

  13. I’m not a fan of eggplant (it’s a texture thing!), but I still think that looks tasty!

  14. Looks amazing! I actually have an eggplant in my fridge so maybe that is dinner tonight πŸ™‚

    Can’t wait to be HLS roommates!

  15. This looks amazing! What type of sauce did you use???

  16. That looks delicious!!

  17. I never knew about salting the eggplant first! I have made a few dishes without ever doing it! Am I really missing out?

    I am actually going to be in Chicago the weekend BEFORE the summit for Lollapalooza sooo it won’t happen this year for me. Kind of bummed, but it is what it is! Music this year, summit next year πŸ™‚

  18. Now that’s a recipe I gotta try!

  19. […] had stopped for the evening, I cooked a bunch of veggies on the grill. For the eggplant, I followed Beth’s advice on pre-salting to remove the moisture. The only problem is that I don’t think I rinsed enough […]

  20. That was an AMAZING dinner. Someone linked to this blog post from a ww message board. I made some whole wheat pasta to go with it, but didn’t want or need it when I tasted this. I will make this weekly. Thank you SO much!

  21. Hello! I love watching football and I loved your blog as well.

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