Eggplant Parmesan
Source of Recipe
The Complete Cooking Light Cookbook, p. 284
Recipe Introduction
(Writer of recipe wrote this...)I halved the recipe (except for the garlic) to make an 8x8 pan, and I made two minor changes. I added 1/4 cup of light ricotta to the bottom layer (1 T. per quadrant of an 8x8 pan), which added one point per serving to the recipe (worth it), and I used about half of the oregano, which was plenty.
List of Ingredients
1/2 c. dry white wine
1 T. dried basil
1 T. dried oregano
4 (8 oz) cans no salt added tomato sauce
1 (28 oz) can no salt added whole tomatoes, undrained and chopped
1 (6 oz) can tomato paste
2 garlic cloves, minced
1/4 c. water
1/4 tsp. salt
3 large egg whites, lightly beaten
1 1/4 c. Italian seasoned breadcrumbs
1/4 c. grated parmesan cheese
2 eggplants (about 1 3/4 lbs)
cooking spray
3 c. (12 oz) pre-shredded part skim mozzarella cheeseRecipe
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Preheat broiler. Combine 1/4 c. water, salt, and egg whites in a shallow bowl. Combine breadcrumbs and parmesan cheese in shallow dish. Dip eggplant slices in egg white mixture, and dredge in breadcrumb mixture. Place half of eggplant on a baking sheet coated with cooking spray; broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set aside. Preheat oven to 350. Spread half of tomato mixture in a 13x9 inch baking dish coated with cooking spray. Arrange half of eggplant over tomato mixture; top with half of the mozzarella cheese. Repeat layers with remaining tomato mixture, eggplant, and cheese (it's a good idea to save a little tomato sauce for the top before you sprinkle the second half of mozzarella). Bake at 350 for 30 minutes or until bubbly. Let stand 5-10 minutes before cutting. Yield: 8 servings.
Calories=303; Fat=8.6g; Protein=19.3g; Carb=39.7g; Fiber=6.4g; Chol=27mg; Iron=3.5mg; Sodium=892mg; Calcium=414mg
8 Servings
6 points
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