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 Margaret       

Recipe Categories:

    Eggplant Parmigiana


    Source of Recipe


    Weight Watchers Book


    Recipe Introduction


    I have been looking for some "meatless" dishes to add to my recipes. A friend of mine loves Eggplant Parmigiana so I thought I'd give it a shot. To my surprise - this was deelishus!!! Sometimes the "fat free" ingredients give things a different taste. Not so with this dish!


    List of Ingredients


    • 1/2 cup fat-free egg substitute
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup fat-free skim milk
    • 1 cup seasoned bread crumbs
    • 1 pound raw eggplant
    • 4 Tbsp olive oil
    • 2 cup Classico Roasted Garlic Pasta Sauce (Subs with Fat free if you want)
    • 1 cup shredded fat-free mozzarella cheese


    Instructions


    1. Combine Egg substitute, 2 TBSP parmesan cheese, and milk in a shallow bowl, stirring well;set aside.

    2. Place breadcrumbs in a shallow dish. Dip eggplant slices in egg mixture; dredge in bread crumbs.

    3. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant slices, and cook 5 minutes on each side or until golden.
    4. Arrange half of eggplant slices in an 11x7 inch baking dish coated with cooking spray. Spoon 1 cup pasta sauce over eggplant, and sprinkle with remaining 2 TBSP parmesan cheese. Repeat with remaining eggplant and 1 cup sauce.
    5. Bake, uncovered, at 350 degrees for 25 minutes. Sprinkle with mozzarella cheese; bake an additional 5-10 minutes or until cheese melts.
    6. YIELD: 6 (1 cup) servings
 

 

 

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