I love eggplant parmesan, and it's a specialty meal i tend to make in the winter because it's hearty and fattening and takes all day to cook the way i make it, but, i just made a low fat quick summer version of it that i wanted to share.

1 small japanese eggplant, washed and sliced lengthwise in thick strips

4 oz of smart taste pasta- mostaccoli (or any brand of pasta)

1/2 cup tomato sauce (i make mine but any jar will do)

1/2 cup low fat shredded mozzarella cheese (or less if you dont like as much cheese as i do)

olive oil for brushing only

fresh herbs

parmesan for topping (about 1 tbs each) 

preparation: I usually put a bit of salt on the eggplant and let it sit for 20-30 min with a heavy weight on it to drain out some bitter juices from the seeds but this step could easily be skipped.

brush eggplant slices with olive oil and season with fresh herbs

grill on both sides for 10 minutes or until it's soft and the skin seems to wrinkle 

allow to cool as you boil your pasta.

when the pasta is done, cut the eggplant into strips or cubes, add it to the pasta, add tomato sauce and garnish with mozzarella. bake in a 400 degree oven for about 10-15 minutes to melt the cheese, OR, put it in the microwave for 2-3 minutes to do the same faster)

top with parmesan and serve. serves 2

it didnt take long, it was really filling and i didnt even need the salad i had planned to have with it.

300 calories, 8 grams of fat, 4.5g sat fat, 20 mg cholesterol, 460mg sodium, 48g carbs, 7g fiber, 16g protein