member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bethany       

Recipe Categories:

    Eggplant Parmigiana


    Source of Recipe


    AimeesAdventures.com

    List of Ingredients




    2 Large Eggplants (about 1.5 pounds), peeled and sliced 1/2" thick
    2 Egg Whites, lightly beaten with 2 Tablespoons Water
    1 Cup Seasoned Italian Bread Crumbs
    2 Cups Reduced Fat Spaghetti Sauce
    1 1/2 Cups Shredded Fat Free Mozzarella Cheese
    6 Tablespoons Grated Parmesan Cheese

    Recipe



    Preheat oven to 375 degrees.
    Spray 2 cookie sheets with non-stick cooking spray.
    Coat eggplant slices with egg white, then bread crumbs.
    Arrange on prepared baking sheets; bake 30 minutes.
    Turn slices over; bake, until browned on both sides, 10 minutes longer.
    Remove from oven; leave oven on.
    Spread 1/2 cup sauce over bottom of a 9x13" baking dish.
    Arrange half of the eggplant in a single layer over sauce; top with half of the remaining sauce, then half of the cheeses.
    Repeat layers.
    Bake, covered, until heated through and cheese is melted, 30-40 minutes.
    Serves: 6
    Per Serving: 202 Calories; 3g Fat (12.2% calories from fat); 18g Protein; 28g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 1300mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat. WWP: 4
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |