- Calories: 63
- Protein: 4g
- Total Fat: 1.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Total Carbohydrate: 10g
- Dietary Fiber: 4g
- Total Sugar: 5g
- Sodium: 490mg
Love Eggplant Parmesan? Try this appetizer alternative for less than 70 calories! The cabbage leaves not only look stunning, but they add a nice crunch and refreshing flavor. It’s the perfect dish to serve or bring to a party.
- Prep time
- Total Time
- 2 ½ cups peeled and diced Eggplant
- 1 can (28 oz) crushed tomatoes
- 1/3 cup part-skim shredded mozzarella
- 2 tablespoons Parmesan
- 2 teaspoons basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 2 teaspoon sea salt
- Black pepper to taste
- 2 tablespoon seasoned breadcrumbs (preferably whole-grain, if you can find them)
- ¼ cup minced fresh parsley (optional)
- 1 head Napa cabbage
Heat oven to 400˚.
In a large bowl, combine diced eggplant, tomatoes, mozzarella, Parmesan, basil, oregano, thyme, garlic powder, sea salt and pepper. Stir to mix.
Pour mixture into an 8-inch-square baking pan. Evenly distribute breadcrumbs on top of mixture. Bake for 30 minutes in the oven, or until the eggplant is soft.
Remove from oven. Separate cabbage leaves and scoop one tablespoon of mixture into each cabbage leaf. Garnish with minced parsley and enjoy!
Makes 3½ cups eggplant filling; 4 tablespoons of filling (4 cabbage cups) per serving