"Skinny" Eggplant Parmesan 70 calories

Only 70 Calories!

I "borrowed" this from Joy Bauer from the Today Show. She shared this on her segment of KLG and Hoda this morning. The regular Eggplant Parmesan is a weakness of Kathy Lee and she did not want to put her fork down after sampling this version. I cannot wait to try it myself. Jerilyn had Eggplant Parmesan at Olive Garden this weekend and I had to have a couple bites- we both love it. With only 70 calories, it is almost too good to believe. Cross your fingers!
I have made this about 5 times already and it is wonderful!

Ingredients:
Eggplant
Olive oil
Kosher Salt
Marinara Sauce
Shredded Part-Skim Mozzarella Cheese
Grated Parmesan
Oregano
Crushed Red Pepper

Directions:
Slice an eggplant into rounds and place on a baking sheet.
Mist rounds on both sides with olive oil spray, and lightly sprinkle with kosher salt.
Roast in oven at 400 degrees for 20 minutes.
Top each roasted eggplant slice with marinara sauce, shredded part-skim mozzarella cheese, some grated Parmesan cheese, oregano, and crushed red pepper.
Pop back in the oven for about 5-10 minutes, or until the cheese is hot and bubbly.

Pork Scaloppine

This is really Jerilyn's recipe that she found from "Real Simple" Magazine. Yummy!

Ingredients
8 ounces egg noodles
1 1 1/4-pound pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
kosher salt and black pepper
1/4 cup flour
2 tablespoons olive oil
2/3 cup white wine
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley

Directions
Cook the noodles according to the package directions.
Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat it in the flour.
Heat the oil in a large skillet over medium-high heat.
In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate.
Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute.
Add the pork back to the skillet and sprinkle with the parsley.
Serve the pork and sauce over the noodles.