Noodle eggplant casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Medium Egg Noodles uncooked |
| 1 | Eggplant; peeled and cut into 1/4-inch slices | |
| ½ | cup | Egg substitute |
| ¾ | cup | Fine dry bread crumbs |
| 16 | ounces | Low-sodium tomato sauce |
| ½ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Oregano |
| ⅓ | cup | Grated Parmesan cheese divided |
| 4 | ounces | Part-skim mozzarella cheese thinly sliced, divided |
Directions
Prepare noodles according to package directions. While noodles are cooking, dip each slice of eggplant into egg substitute, then into bread crumbs. Coat each side well. Spray a cookie sheet with vegetable cooking spray. Place eggplant slices on cookie sheet and place under broiler for 3 to 4 minutes on each side, or until lightly browned.
Preheat oven to 375 degrees F. In a medium bowl, combine tomatoes, tomato sauce, garlic powder, pepper and oregano.
When noodles are done, drain well. Spray a 2-quart baking dish with cooking spray. Place a layer of eggplant in bottom of baking dish.
Layer half the noodles, followed by half the tomato mixture. Sprinkle half the Parmesan cheese and half the mozzarella cheese on top. Cover with foil and bake for 30 minutes. Remove foil and continue baking 15 minutes, until cheese is melted and top is lightly browned.
Each serving provides: 459 Calories; 25⅗ g Protein; 63.3 g Carbohydrates; 11.7 g Fat; 74.7 mg Cholesterol; 531 mg Sodium.
Calories from Fat: 23%
Copyright National Pasta Association () (Reprinted with permission)