Email to Phyllis_ aka_ Filus      

Eggplant Parmesan

Source of Recipe

The Low-Fat Recipes Newsletter
Eggplant Parmesan
12 servings - 3 slices each

2 large eggplants
1/4 cup whole wheat flour
1/4 cup liquid egg substitute
1/4 cup soy milk
1 cup seasoned bread crumbs
2 talbespoons coconut oil
nonstick cooking spray
2 8-ounce cans tomato sauce
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1/4 pound part-skim mozzarella cheese
1/2 cup freshly grated Parmesan cheese or soy Parmesan substitute

Preheat oven to 400 degrees. Peel eggplant, and cut into 1/2-inch slices. Place eggplant slices in a plastic bag with the flour, and shake to coat. Combine the egg and mild in a shallow bowl. Dip the eggplant into the egg misture and then into the bread crumbs.

Heat oil ina a large skillet. Brown eggplant on one side, then the other. Place eggplant in a large baking dish that has been sprayed with cooking spray.

In a small bowl, combine tomato sauce, oregano, and pepper. Pour sauce over the eggplant. Sprinkle with cheese, then bake for 20 minutes or until bubbly.

One serving equals: 143 calories; 6 g. fat; 7 g. protein; 15 g. carbohydrate; 11 mg. cholesterol; 592 mg. sodium