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.
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