Amazing Carbs!

eggplant rules!

I got ya--the only reason why I posted this was becuase I was so shocked when they explained how the eggplant absorbed everything. I assume others felt like me--that eggplant parm was a healthy choice. Worse than alfredo?! I figure that zucchini thing I make probably has the same absorption problem. Nothing like putting a hole in my balloon. Have a great Sunday!

No need to pop your balloon....if you make these dishes at home....you can really lower the fat and calorie content by how you make it...if you use the low fat variety cheeses. It won't taste as good of course, but its not bad at all. Its when you order these things out that its soooo bad. I'm sure even my veggies at Porto fino's is pretty high in fat....so I don't eat the whole order..its onions, peppers and mushrooms cooked in a red sauce. Tastes way too good to be good for me. I get a side order of meat balls too....solid beef....and I'm satisfied... Eggplant and zucchini can only absorb what fats are there to absorb....so if you cook it using a small a amount of olive oil in a non stick pan...you can still make those dishes. Just don't use as much cheese. Not sure what I'll do today....its not raining....yet. I'm thinking of either walking on the beach or playing golf. Watching the hurricane coming our way....should be here about the time your plane lands....LOL. Hugs Charlie

Sure! Here's the recipe, I LOVED IT! Hot Bacon Asparagus Salad 7 bacon strips, dices 1lb fresh asparagus, trimmed 1-2 packet (s) of splenda~taste with one first before adding second 1/2 tsp. dry ground mustard 1/4 tsp. pepper 4 cups torn salad greens (I used spring salad mixed with spinach leaves) The next two ingrd. I didn't use as I don't like them 1/2 cup sliced almonds 2 hard-cooked eggs, sliced In a skillet cook bacon until crisp, remove to paper towel, drain. Reserve 2 TBSP. of drippings Blanch asparagus in a skillet with salted water 2-3 minutes, put in ice water to stop cooking process. Add asparagus to drippings, add vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes. In a large bowl. combine the salad greens and almonds, add asparagus minzture and toss gently. Top with eggs. Serve immediately. Once you make the "dressing" you could make it to serve 1 very easy. Hope you enjoy! Sharon

I know, I'm a day late (and always a dollar short!) but I was reading the fat and calorie count on the eggplant parm............you might want to try this........after you've "sweated" the eggplant, bread and season the eggplant like you say, then use non-fat cooking spray on a cookie sheet, baking dish, or what ever, then spray over the top side of the eggplant once you've laid it out on your pan. Cook in a pre-heated 400 degree oven until it browns. It should still be crunchy, and the fat amount should be a lot less. Make sure the eggplant is thin when you slice it and you might want to turn it over once. There's flavored cooking spray, like olive oil and garlic flavor that would go really well with the sauce. I love this thread! Lots of info. Wendy

This is a great idea....think I'll try it with the new Parkay spray I got the other day...I'll lightly spray the eggplant slices before I bake them...And since I looove 'fried eggplant' and 'fried green tomatoe's'....think I'll give that a try too.... Thanks for the tip.... Hugs Charlie