Eggplant Parmesan & Tofu Spaghetti

A few weeks ago, I had dinner at this yummy Japanese restaurant where we had a bunch of small bite skewers with various grilled meats and vegetables. One of the skewers I ate had eggplant, and believe it or not, that was the first time I’d ever eaten eggplant. On purpose, at least. I loved the taste and had dreamt about incorporating eggplant somehow in my rotation, if I could just be unlazy enough to find a decent and easy recipe. You can’t get any easier than this.

This recipe is a side dish, so I paired it with my 10-minute tofu spaghetti for a complete meal.

Parmesan Eggplant Rounds

1/2 medium eggplant (about 1/2 pound)
2 tbsp Fage 0% Greek yogurt*
2 tbsp grated parmesan cheese*
1 tsp garlic powder
Nonstick cooking spray

* These measurements are generous approximations. I used just enough yogurt to lightly coat one side of each eggplant round, and enough parmesan as a light topping.

Directions: Preheat oven to 475°. Cut eggplant into 1″ slices. Spread yogurt on one side and sprinkle cheese and garlic powder. Place on a nonstick baking sheet and bake for about 15 minutes, or until cheese is nice and bubbly.

Makes four rounds. Serving size is two rounds.

Nutrition Facts:
Calories: 67; Fat: 1.8g; Sodium: 100mg; Carbohydrates: 9.8g; Dietary Fiber: 3.6g; Protein: 4.4g
Weight Watchers PointsPlus: 2 rounds – 1PP; 1 round – 0PP

Tofu Spaghetti

1 package Shirataki tofu spaghetti noodles
1/4 cup Lucini Rustic Tomato Vodka Sauce
(or any tomato sauce of your choosing)
1 tbsp grated parmesan cheese
1 tsp olive oil

Directions: Drain tofu noodles and soak up extra liquid with paper towels. When they’re as dry as possible, saute in a skillet on medium-high heat with one teaspoon of olive oil, or nonstick spray for even less calories. (I use oil to get a Weight Watchers GHG out of the way.) Once sufficiently heated, scoop in tomato sauce and saute until hot. Add parmesan cheese to taste.

Makes one serving.

Nutrition Facts:
Calories: 212; Fat: 15g; Sodium: 123mg; Carbohydrates: 6.2g; Dietary Fiber: 6g (?? doesn’t seem right, but that’s what SparkPeople is telling me); Protein: 7g
Weight Watchers PointsPlus: 4PP

The finished product…mmmmmm.

2 thoughts on “Eggplant Parmesan & Tofu Spaghetti

  1. July 9, 2012 at 10:19 PM

    I will be trying this recipe this week. I only had eggplant once and it was ok. I think it had to do with how it was prepared. Do you find those tofu noodles at a regular store or maybe a Whole Foods?

  2. July 10, 2012 at 1:24 PM

    It looks tasty! And now I’m suddenly all kinds of hungry. Putting eggplant on my grocery list.