This was one of the delicious dinners I pulled together using the baked eggplant cutlets (see here) and the meat sauce (see here) I had made. I wanted to enjoy the taste of the fresh eggplant without loading it up with a bunch of sauce and cheese. I planned on making eggplant parmesan with some of the leftovers – but with it fresh out of the oven, simplicity was the best route.
I cooked up a 1 ½ cup serving of Carba-nada pasta and tossed it with ¼ cup meat sauce when done. I then served that with my 3 slices of baked eggplant cutlets and topped it with ¼ cup meat sauce. It was a perfect combination and a delicious meal. Filling, yet light.
The entire plate shown was only 8 points plus values! Not bad for a take at a classic Italian meal at home.