4 pt. Eggplant Parmesan
Source of Recipe
Crazy Plates, Barbara F.
List of Ingredients
1 cup dry bread crumbs -- unseasoned
1/3 cup grated parmesan cheese
2 teaspoons dried basil
4 egg whites
1/2 teaspoon salt
2 medium eggplants -- about 2 pounds, unpeeled, each cut crosswise into 8 slices
vegetable cooking spray -- or olive oil spray
3 cups low-fat spaghetti sauce
1 cup part skim milk mozzarella cheese -- shredded
2 tablespoons fresh parsley -- choppedRecipe
In a shallow bowl, combine bread crumbs, parmesan cheese, and basil. Mix well. In another shallow bowl, lightly beat together egg whites and salt. Working one at a time, dip eggplant slices into egg whites, then into crumb mixture. Turn to coat both sides with crumbs. Place slices on 1 large or 2 small baking sheets that have been sprayed with non-stick spray. Spray tops of slices lightly with olive oil cooking spray. Bake at 400¼F for 15 minutes. Remove eggplant slices from oven, turn them over, and spray again with cooking spray. Return to oven and bake for 15 more minutes.
To assemble casserole, spoon 1 cup pasta sauce over bottom of 9 x 13 inch baking
dish. Top with 1/2 eggplant slices. Spoon another 1 cup sauce over eggplant, followed by 1/2 mozzarella. Repeat layering with remaining eggplant slices, sauce, and mozzarella. Sprinkle parsley over top. Return to oven and bake, uncovered, for 20 minutes, until cheese is completely melted and sauce is bubbly. Serve immediately!
Serves 8.
- - - - - - - - - - - - - - - - - - -
Per serving: 192 Calories (kcal); 6g Total Fat; (26% calories from fat); 11g Protein; 25g Carbohydrate; 10mg Cholesterol; 860mg Sodium
Food Exchanges: 1 Grain Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
|
Â
Â
Â
|
member logon
