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Eggplant Parmesan Recipe | |
Italian Vegetable | |
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Ingredients:
2 T. flour1 eggplant (1lb.) 1/3 Cup egg subsittute 2 T. skim milk 2/3 Cup dry breadcrumbs 1/2 tsp. Italian seasoning Vegetable spray Marinara Sauce 1 Cup (4 ounces) shredded part-skim mozzarell cheese 2 T. Parmesan Cheese
Directions:
Place flour in a large zip-top bag & set aside. Peel & cut eggplant into 12 (1/2 inch thick) slices. Place in plastic bag & shake to coat. Combine egg substitute & milk, set aside. Combine breadcrumbs & Italian seasoning, set aside. Dip each eggplant slice into egg mixture & dredge lightly in breadcrumbs. Place on lightly coated baking sheet & bake at 400 degrees for 12-14 minutes or until lightly browned. Spray a 13x9x2 baking dish. Layer half of eggplant slices in dish, overlapping slightly, spoon half of hot Marinara Sauce over eggplant. Repeat with remaining eggplant & sauce. Sprinkle with cheese & Bake 5 minutes or until cheese melts. Yield:6 servings, 182 cal per sevings, 5.8 grams fat.
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