UUMamaveg has an interesting "lasagna" type recipe. I think if you search her name + eggplant you should be able to find it.
I've been thinking you can make a mock-eggplant-parm w/ medifast crackers as a crust. Haven't thought about it fully, but if you crush crackers, add some parm (within condiment limit) and bread it using an egg-white wash, and then bake it... you should come out with something that resembles it? Plus you can add shredded mozarella for your lean, and even sliced tomatoes. or puree the tomato to make a sauce.
You could also just use the parmesan puffs, I guess. But you'd be using up one of your five Medifast meals that way.
I also like asian eggplant a lot. I used to make indian eggplant, thai eggplant, and Schezuan versions ALL THE TIME! But I have to figure out proportions that will work. Thai seems out, since I need peanuts for that. But maybe I could use peanut butter? The soy sauce restrictions and the sesame oil ban are making it hard for the Schezuan recipe... I'm thinking Chinese five spice might save the day. I'll let you know if I figure something out. - but if anyone else has an asian eggplant recipe - Let me know!!..
I've made a lasgna using the eggplant (sliced length wise) as the noodles. I browned it under the broiler. This came from another Diet plan lol. Keep close eye on it as it browns quickly...
Here was an old weight watchers recipe I used to make..
Slice eggplant into 1/2 inch thick slices. put mayonnaise on both sides and lay on a cookies sheet. sprinkle with parmesan cheese and italian spices. bake unil golden brown...
I made an eggplant recipe (thinking I found it on Medifast recipes) and I have to say it was delicious..
Slice eggplant and brush lightly with olive oil and I sprinkled with basil and oregano and roast for about 20 minutes or until lightly browned in a 425 degree oven..
Cook diced tomatoes on low heat..
After roasting eggplant, I layered eggplant, tomatoes and low-fat mozzarella cheese and popped it back into the oven to get cheese melted. The last minute or so I turned the broiler on to get the cheese bubbly..
It was really really good. I counted the cheese as my meatless option and of course tomatoes and eggplant as my green. The olive oil was my healthy fat...
Love these idea... I get alot of veggie recipes from the atkin dot com site, yeah I have to make adjustments, usually the fat, but they do work and fit in on Medifast l and g..
I had a huge crop of eggplants last summer, so I grilled every single eggplant on the regular outside griller, then froze them in single layer of disposable tin sheets for cakes... every other week I take out a tray and toss it in the oven and enjoy them with sauteed mushrooms, peppers, thinly sliced tomato slices that I toss in the tin sheet while under broiler, etc. Yummy. The grill carmelizes the eggplant and has that smoky/burnt flavor...
When making eggplant parmesan for the family, here's how I made it for myself..
Five thin slices peeled eggplant.
1 egg white in a shallow bowl.
1 bag Medifast Parmesan Puffs, pulverized in food processor, then put into another shallow bowl..
Preheat oven to 350. Line cookie sheet with parchment paper and spray with butter spray..
Dip eggplant slices into egg white, then into parmesan puffs, lay onto parchment paper. Bake. Takes about 20 minutes to brown and crisp up.
Count as 1 Medifast meal, 1 green, smidgen of lean..
No sauce needed....