Eggplant parmesan a la joanne~
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants |
| 4 | Egg whites | |
| 1 | cup | Melba toast crumbs |
| 2 | tablespoons | Fresh basil -- chopped |
| 1 | teaspoon | Dried oregano |
| 3 | Cloves Garlic -- minced | |
| ½ | teaspoon | Ground black pepper |
| 3 | cups | Tomato sauce, low sodium |
| 8 | ounces | Nonfat Mozzarella -- |
| Shredded | ||
| 2 | tablespoons | Grated Parmesan cheese |
| 2 | tablespoons | Grated sapsago cheese |
| 2 | tablespoons | Chopped fresh parsley |
Directions
Wash, dry and peel the eggplants. Cut into ½-inch slices. Place egg whites in a bowl; beat till frothy. In a another bowl, mix bread crumbs, basil, oregano, garlic and pepper. Dip each slice into egg whites, then into crumbs. Place on a non-stick baking sheet and broil 4 inches from heat until browned on both sides. Spread about ½ cup of sauce in the bottom of a 9 x 13-inch baking dish. Add a layer of eggplant slices. Sprinkle with a little mozzarella, Parmeasan and sapsago. Repeat layers of sauce, eggplant and cheese, ending with sauce, until all ingredients have been used. Sprinkle with parsley.
Cover with foil and bake at 350 degrees for about 30 minutes. Serves 6.
Per serving: 155 calories, 0.9 g fat (5% of calories), 4½ g fiber, 21 g protein, 28½ carbohydrates, 8 mg cholesterol, 548 mg sodium.
Good source of calcium.
Source: Prevention Magazine, August 1992 Typed for you by Marjorie Scofield 5/4/95
Recipe By : Joanne D'Agostino, R.D.
From: Marjorie Scofield Date: 05-07-95 (160) Fido: Recipes