Eggplant Parmesan

Italian Vegetable

Ingredients

  • 2 T. flour
  • 1 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.

Print this recipe

Submitted 6/13/05.
Source: Southern Living Annual 1992
Submitted By: Jan
kjweld@snowhill.com
Eggplant Parmesan