Skinny Eggplant Parmesan

• 2 Tablespoons Olive Oil
• 3 cloves Garlic. Pressed And Finely Minced
• 2 Tablespoons Balsamic Vinegar
• 1/2 cups Water
• 1/4 teaspoons Salt
• 1 dash Fresh Ground Black Pepper
• 1 whole Medium Eggplant, Stemmed Both Ends, Cut Into Quarters Lengthwise
• 1 teaspoon Olive Oil
• 1 cup Baby Spinach Leaves, Stemmed
• 1 cup Baby Kale Leaves, Stemmed
• 2 cups Marinara Sauce Of Your Choice
• 1/4 cups Italian Seasoned Bread Crumbs
• 2 Tablespoons Pine Nuts, Toasted In A Nonstick Pan If You Wish
• 1/4 cups Shredded Parmesan Cheese

1. Combine marinade ingredients in a shallow covered dish.
2. Place eggplant slices in a dish and flip to ensure they are coated with marinade.
3. Place covered in refrigerator for 2 hours.
4. Preheat oven to 400 degrees F. Spray a baking sheet lightly with olive oil spray.
5. Place marinated eggplant on sheet, skin-side down.
6. Bake for 20-30 minutes, or until flesh is softened.
7. While eggplant cooks, prepare the sauce.
8. Heat olive oil in a medium saucepan over medium high heat.
9. Add chopped spinach and kale, and saute until softened.
10. Add marinara sauce and heat through, then reduce heat to a simmer until serving.
11. To serve, place eggplant slices on a plate, then drizzle each with 1/2 cup marinara sauce.
12. Sprinkle 1 tablespoon bread crumbs over each.
13. Garnish with pine nuts and shredded Parmesan cheese.
14. Enjoy!

olive oil, garlic, balsamic vinegar, water, salt, ground black pepper, quarters, olive oil, choice, italian seasoned bread crumbs, nuts, parmesan cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/skinny-eggplant-parmesan/ (may not work)