How to prepare eggplant while on Medifast?

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In my quest to widen my veggies, I would like to try eggplant. The only way I've ever had it was a parm, which is way to much fat. Does anyone have any other ways to prepare it?.

Thanks to all for any suggestions!..

Comments (23)

Your question was: How to prepare eggplant while on Medifast?.

Before Medifast I would cut mine into fries and coat in bread crumbs and bake...

Comment #1

I do it as a stir fry and slice it really thin with onions, mushrooms, asparagus, water chestnuts....I use a cajun spice on it....but garlic powder and pepper works great too...I just mist it with olive oil in the non stick pan...and if it is too dry just add a bit of beef or chicken boullion while stir frying.....

Comment #2

Cardzilla that sounds great..

Thank you all for the ideas...

Comment #3

So glad I saw this!!.

I just received a whole BOATLOAD of eggplant and was looking for ideas..

Yesterday I made a chicken cacciatore type recipe. Really hoping eggplant freezes well! I made three trays of it. I sliced and diced for hours. I used 4 breasts for each tray and diced the eggplant to the same size as the chicken and let it sit in sit for awhile before I baked the one tray and froze the others..

I still have 2 more eggplants to get through. I am thinking I might just roast them tonight. ANy other ideas? Any ideas that freeze well?..

Comment #4

I haven't thought this all the way through, so can't give you a fully developed recipe, but I once made an "eggplant lasagna". So, instead of noodles, you use peeled, thinly sliced eggplant (sliced lengthwise). In between the layers, you could use FF Ricotta (a no-meat lean option) with some italian seasonings, a can of diced tomatoes, and/or cooked and drained lean ground chicken/turkey/beef/veal. In theory, it sounds like a good idea, and pretty much OP if you are careful about your measurements & such. Also....eggplant lasagna freezes well, so it is a great make-ahead-for-a-lazy-week meal...

Comment #5

Eggplant is one of my favorite veggies on plan. I love to cut eggplant in large square, add button mushrooms )cut in half, and then add some red peppers...lay it on a large piece of tin foil - drizzle balsamic vinigar along with salt and pepper and wrap it up. Toss it on the grill about 10 minutes before you put whatever meat you are grilling on and leave it until the meat is good cold too!..

Comment #6

I slice the egg plant into 1/4 to 1/2 inch slices, cover it with italian style diced tomatoes and cook at 350 for about 1/2 hr to 45 min. Tastes great. I have used the nacho balls crushed fine and coated the eggplant with it using a small amount of egg beater as a wet dredge. I baked the egg plant coated with the nacho ball first, 10 min on each side, then poured the tomato over the top, covered and baked for 1/2 hour. It works either way...

Comment #7

One day I put an eggplant recipe on here where I sliced it very thin, dipped it in egg white and breaded it with pulverized Parmesan Puffs. Then baked it in the oven. Yummy..

But today I came up with another way to fix it. I had half an eggplant left over (rather small) from yesterday's breaded slices, so I microwaved it, seasoned it with Tony's Cajun Seasoning (you could use anything) then put it in the fridge overnight. This morning I put it in the Ninja, added an egg and a pack of Parmesan Puffs. I blended the whole thing together then browned it into 4 patties in a non-stick skillet. It was part L&G, and one Medifast meal. Was it ever good.!.


Comment #8

I saw this on the View. Obviously you couldn't use the heavy cream, but you could do the recipe up to that point. The eggplant would probably be fantastic before the cream and the parm. I like how he made it like linguini noodles. Looked yummy!! And with just the spices and tomatoes, it sounds yummy! Maybe I'll do this tomorrow. hmmm....


Comment #9

My DH made me dinner tonight and it included a fabulous and SIMPLE eggplant portion. It is similar to some of the suggestions here, but slightly different so I thought I would share. He sliced the eggplant into large rounds, then seasoned them. Next up he sliced a tomato into large rounds, and layered it on top of the eggplant. Then he topped it off with a smidge of freshly grated parm on each round from my pre-measured 2 tbsp. He baked it in the oven for about 15 mins at 400 and it was....GOOD...

Comment #10

Cteetoo that sounds like a great idea. I love the other ideas too but if you use the puffs as a coating for the baked eggplant parm and you eat it won't you be combining your Medifast meal with your L&G? Also for anyone out there are you allowed to use diced tomatoes from a can? I assume it would be too much sodium.....

Thanks for the input on this..

Comment #11

I just had it grilled for the first time earlier this week. It was great! I think the trick is to slice in fairly thin pieces. I put them in a ziploc bag and put in a dash of olive oil and fresh garlic. My husband cooked the eggplant in a grill basket, and it was pretty yummy!..

Comment #12

Before Medifast I would cut mine into fries and coat in bread crumbs and bake...

Comment #13

This question was taken from a support group/message board and re-posted here so others can learn from it.


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