In this healthy dinner recipe, wrapping tender slices of eggplant around frozen mozzarella sticks yields eggplant Parmesan-like results in a fraction of the time. Serve with a green salad for an easy meal.
Nutrition per serving may change if servings are adjusted.
8 frozen mozzarella sticks
1 medium eggplant (about 1 pound)
½ teaspoon kosher salt plus ⅛ teaspoon, divided
1 clove garlic, finely chopped
1 cup finely diced tomatoes
¼ cup finely chopped fresh basil, plus more for garnish
½ teaspoon ground pepper, divided
2 large eggs
2 tablespoons extra-virgin olive oil, divided
Preheat oven according to directions on mozzarella stick package.
Trim eggplant. Cut off the sides to make it somewhat rectangular and even, then cut lengthwise into eight ¼-inch-thick slices. Place the slices on another baking sheet. Sprinkle with ¼ teaspoon salt. Let stand for 10 minutes.
Mash garlic and ⅛ teaspoon salt with a fork. Transfer to a bowl and mix with tomatoes, basil and ¼ teaspoon pepper. Set aside.
Bake mozzarella sticks according to package directions.
Meanwhile, blot the eggplant slices with paper towels. Sprinkle with the remaining ¼ teaspoon each salt and pepper. Line another baking sheet with paper towels.
Lightly beat eggs in a shallow dish. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Dip 2 eggplant slices in the egg, letting excess drip off. Cook the eggplant until brown on both sides, 2 to 4 minutes total. Transfer to the paper-towel lined baking sheet. Repeat with 2 more eggplant slices. Add the remaining 1 tablespoon oil. Cook the remaining eggplant in 2 batches, adjusting heat as necessary.
Remove the paper towels from under the eggplant. Roll up a hot mozzarella stick in each eggplant slice. Bake the roll-ups until hot, about 5 minutes. Serve with the reserved tomato sauce, garnished with basil, if desired.
Mozzarella Sticks: Opt for a brand that has added sugars as close to the end of the ingredient list as possible. Aim for less than 250 mg of sodium per serving. Our Favorite: Alexia Mozzarella Stix with Olive Oil & Italian Herbs
264 calories;16 g fat(4 g sat); 5 g fiber; 20 g carbohydrates; 10 g protein; 51 mcg folate; 103 mg cholesterol; 7 g sugars; 0 g added sugars; 783 IU vitamin A; 10 mg vitamin C; 138 mg calcium; 1 mg iron; 446 mg sodium; 505 mg potassium
Carbohydrate Servings: 1½
Exchanges: ½ starch, 2 vegetable, 1 medium-fat meat, 1½ fat