Cheesy, Delicious Eggplant Parmesan for Just 350 Calories

Each month, your favorite dishes get a healthy and delectable do-over with tips from Keri Glassman, R.D. This version of eggplant parmesan replaces breadcrumbs with naturally gluten-free quinoa for a dose of heart-healthy fats and lots of filling fiber. Eggplant’s anthocyanlns, a.k.a. the compounds that give the veg its deep violet hue, may protect your noggin against aging. Even better, when you mix spinach with marinara, the sauce’s vitamin C helps your body absorb more iron, a nutrient women consistently fall short on. Get the recipe below, and dig in. 

You’ll need:

1 large eggplant
2 zucchini
2 Tbsp olive oil, plus more for roasting vegetables
1/4 tsp sea salt
1 cup low-fat mozzarella
1 cup freshly grated Parmesan, divided
1/4 cup chopped fresh oregano
3/4 cup quinoa
1/4 cup chia seeds
1/4 cup fresh basil
1/4 tsp freshly ground pepper
1 jar marinara sauce (24 oz), no added salt or sugar
2 cups fresh spinach

1. Preheat oven to 400°F. Peel the eggplant and zucchini and slice each lengthwise.

2. Brush both sides of vegetable slices with oil and arrange on a baking sheet. Sprinkle with salt and roast until tender, about 12 to 14 minutes.

3. Combine mozzarella, half the Parmesan, and oregano. Separately, mix quinoa, chia, remaining Parmesan, 2 tablespoons oil, basil, and pepper.

4. Spread half the marinara in a baking dish. Layer with half the vegetables, spinach, and cheese-oregano mixture. Repeat. Top with quinoa blend and bake for 25 to 30 minutes.

Makes 6 servings. Per serving: 350 cal, 18 g fat (5g sat), 33 g carbs, 11 g sugar, 510 mg sodium, 8 g fiber, 18g protein

For more healthy (and delicious!) recipes, pick up the March 2015 issue of Women’s Health, available on newsstands now.

More from Women’s Health:
Spaghetti and Meatballs for Less Than 350 Calories
12 Power Foods You Should Definitely Be Eating
What 200 Calories of 10 Different Foods Looks Like