My Wednesday workplace offers limited non-fast-food purchasing options, but it does have a microwave oven which means that I’m not restricted to sandwiches or salads for my lunch. Today I made a portable version of eggplant parmesan for lunch, which is light enough in calories to share on this blog as a fasting-day main meal.

Eggplant parmesan in a pot
Recipe for Eggplant parmesan in a pot (serves 1)

1 cup breadcrumbs
1 cup crushed tomatoes
2 small eggplants, sliced
1 tsp olive oil
2 cloves garlic, crushed
¼ cup parmesan
¼ cup basil, shredded

Total calories per serving: 300

PotMethod: Brush the eggplant slices with oil and cook under a hot grill until browned, turning once. Stir the garlic and basil into the tomatoes. Take an empty 500g plastic yoghurt or cottage cheese container and assemble the dish inside it in layers. Mine went: breadcrumbs, tomato, eggplant, parmesan, breadcrumbs, eggplant, tomato, breadcrumbs, parmesan. Keep some of the parmesan back to add to the top of dish before you microwave it. Cover the pot with its lid and refrigerate until you’re ready to eat.

When you are, remove the lid and carefully invert the pot, squeezing the sides gently to turn out the eggplant parmesan. Sprinkle the spare parmesan over the top and microwave on full power for two minutes.

Then, tuck in!

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