Eggplant parmesan (lo cal)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beaten Egg | |
| ¼ | cup | Skim Milk |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Crushed Saltine Crackers 28 |
| 2 | tablespoons | Dried Parsley Flakes |
| 1 | Med Eggplant, sliced 1/4\" | |
| 15 | ounces | Can Tomato sauce |
| ½ | teaspoon | Dried Oregano, crushed |
| ¾ | cup | Shredded Mozzarella Cheese * |
| 1 | Clove Garlic, minced | |
| ¼ | cup | Grated Parmesan Cheese |
Directions
Servings: 4
* shredded part-skim, 3 ounces In a small bowl, combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
Spray a 12x7x2" baking dish with Pam. Arrange eggplant in dish.
In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.
Bake, covered, in a 350 deg F. oven for 40 minutes or till eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.
Per serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85 mg cholesterol, 1095 mg sodium, 709 mg potassium.