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Posted  • Marjani Smith

Skinny Grilled Cheese

4 SERVINGS  15 MINUTES  278 CALORIES PER SERVING

25g PROTEIN  8g FAT  30g CARBS  12g FIBER  351mg SODIUM

The perfect main meal for a rainy afternoon.

April showers and all… sometimes grilled cheese and tomato soup is just the way to go, and it is time to expand your notion of what a sandwich can be. Think a crispier “Eggplant Parmigiana” and you will begin to understand the concept behind OurSkinny’s latest main meal recipe.

Eggplant is a great bread replacement. Better yet, eggplant is a great source of dietary fiber and vitamin B1, not to mention the phytonutrients and flavonoids that get so much press for their anti-oxidizing power. Serve with OurSkinny's Fresh Tomato Soup for a great combo anytime. 

INGREDIENTS
1 medium Eggplant
3 oz. part-skim mozzarella 
cheese, thinly sliced
1 Tbsp. chopped fresh thyme

¼ tsp. black pepper

DIRECTIONS
  1. Trim tops and bottoms of the eggplant. Use a peeler to remove strips of skin lengthwise.
  2. Cut eggplant crosswise ½-3/4 inch slices (making 8 round pieces).
  3. Season with black pepper and thyme.
  4. Place eggplant in pan coated with non-stick cooking spray over medium heat.
  5. Brown each side, approximately 5 minutes per side.
  6. Remove from heat and place ½ of the rounds on a broiler pan.
  7. Top the rounds with cheese.
  8. Place the remaining eggplant slices on top and broil until cheese is melted, about 5 minutes.
OURSKINNY CHEF'S NOTES
A toaster oven works great for melting the cheese if you are making just one or two sandwiches. Pair this with OurSkinny's Fresh Tomato Soup for a perfect main meal.

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