Super Easy Grilled Eggplant Parmesan

This is a really easy, healthy meal. I also did a side of sautéed spinach with a little olive oil and garlic. Love sautéed spinach.

One large eggplant made enough for two people, plus a few leftover slices.

Cut the eggplant into a little less than half-inch slices. Cook on the grill on medium high, turning as they brown on each side and show grill marks; somewhere between 6 and 8 minutes on each side depending on how hot your grill is. You want them fairly crispy so the marinara sauce doesn’t make them mushy.

Put the eggplant slices on a cookie sheet, drop one to two tablespoons of marinara sauce on top depending on how big the slice is, and top with part skim/low fat shredded mozzarella.

Slide back onto the grill (you might want to spray the grates with olive oil; a couple of mine stuck a little bit) on medium for about 5 minutes or until cheese is melted. They look like mini pizzas! Mmmmmmm pizza.

An entire eggplant only has something like 130 calories, and I probably used about 1 1/4 cups of mozzarella, plus the tomato sauce... so you could eat half of these slices (which I definitely did - when I said there were leftovers those were David’s leftovers) and it’s only about 310 calories.