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Eggplant Parmigiana




Source of Recipe


Unknown

EGGPLANT PARMIGIANA
Exchanges
WW Points
Yield: 8 servings

1 large eggplant
1 cup non-fat plain yogurt
2 cups corn flake crumbs
vegetable cooking spray
pinch cayenne pepper
1 cup grated non-fat mozzarella cheese
1/4 tsp. garlic powder
16 oz. pasta sauce, hot*

Preheat oven to 350°. Peel and slice eggplant into 1/4 inch thick slices. Combine corn flake crumbs, cayenne pepper and garlic powder together in large mixing bowl. Coat eggplant slices with yogurt on both sides, then press both sides well into corn flake crumb mixture. Set coated eggplant on cookie tray sprayed with cooking spray and spray top of eggplant lightly with cooking spray.

Bake for 15 minutes or until crisp and golden brown. Top with grated non-fat mozzarella and bake an additional 3 to 5 minutes or until cheese melts. Serve each portion with 1/4 cup hot pasta sauce.

*Note: Use a spaghetti sauce lower in fat such as Healthy Choice or Ragu Light.

PER SERVING: CALORIES 128 FAT 1.1g SODIUM 429mg CARBOHYDRATE 22g PROTEIN 9g CHOLESTEROL 2mg FIBER 3.2g ++++ Exchange: 1/2 very lean meat, 1 starch, 1 vegetable ++++ WWP: 2