I would like to know the answer too. Anyone here know what is the right answer to your question. I'll do some research and get back to you if I bump into an good answer. You should email the people at Nutrisystem as they probably know..
Eggplant is my favorite! I peel and slice it thin, about 1" thickness. I spray a cookie sheet (usually 2) with Pam Olive oil spray just enough to coat it. I then season the eggplant slices with some Mrs. Dash Garlic & Herb and place it flat on the tray. I then lightly coat the top of the eggplant slices. Bake on 350 degrees for 15-20 minutes in the oven, depending on how crispy you like them.
Bake for about 30 minutes. A small casserol dish is usually sufficient. This makes 4 servings..
The total recipe is about 280 calories..
Each serving is about 70 calories..
Hope this helped..
Wow, great suggestions all thanks. I'll have to get some Mrs Dash...
Bunches of eggplant ideas in my Collected Recipes I like eggplant see the Pizza section in Dinners AND there are several pages of em in the Veggie file - in (remarkably enough) the Eggplant section..
Slice, grill or fry with PAM, top with tomato sauce, sprinkle with little parmesan, broil for just a couple minutes to thicken/heat sauce/parmesan...enjoy!.
Spice up the tomato sauce with diced onion, mushroom, red/green pepper if you want (depending how much time/effort you want to spend)..
I often have it as my side veggie with the pizza...save some pizza topping (I never use it all on the pizza anyway) and top the grilled eggplant with it. Add the veggies I use on the pizza & cook on the cookie sheet right alongside my pizza..
Open a can of diced tomato, add mushrooms, garlic, onion, red bell pepper, celery, large cubes diced eggplant (about 1 inch cubes) and throw in some anise (1/2 to 1 T)...simmer til all is tender in a lightly covered saucepan. Use to top the chicken breast or beef patty or as a veggie side dish to anything in a little bowl..
Smart choices, Cheryl..
I SPRAY A FLAT PAN AND CUBE THE EGGPLANT AND SLICE AN ONION PUT IN 425 OVEN ...WHEN ALMOST READY, ADD A CAN DICED TOMATO AND GARLIC AND SEASONINGS COOK 10 MIN. THEN SPRINKLE PARM CHEESE YUMMY..
Have you tried roasting them? You can add chopped eggplant, zucchinni, colored peppers, yellow squash, onions and whole garlic cloves to a shallow corning ware dish. Drizzle with some olive oil and balsamic vinegar and salt ( I like sea salt/or the chunky kind that you need to 'grate'). Bake in the oven until tender. They turn out really delicious. The next day they are great wrapped in a tortilla with some black beans as a veggie fajita...
I love roasted eggplant. I also like to saute diced eggplant I leave the skin on) with diced onion and sliced shiitake mushrooms. When it is all brown and soft, I add a little bit of bottled stir fry sauce...