Eggplant Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cooking spray1/3 c Seasoned bread crumbs, Italian style1 Tbs grated Parmesan cheese, reduced fat1 tsp Italian seasoning1/4 tsp garlic powder1 medium eggplant2 lg egg whites, lightly beaten1 c canned tomato sauce1/2 c part-skim mozzarella chesse, shredded
Preheat oven to 350 degrees. Coat 8 x 8 x 2 baking dish with cooking spray & set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning & garlic powder together in a medium bowl; set aside.
Peel & slice eggplant into 1/2 inch slices.
Dip eggplant into egg whites and then bread crumb mixture.
Bake eggplant on nonstick cookie sheet until lightly browned about 20 minutes.
Layer eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat layers.
Bake until cheese melts and suce is bubbly, about 10 minutes more.
Number of Servings: 4
Recipe submitted by SparkPeople user CCP2911.
Combine bread crumbs, Parmesan cheese, Italian seasoning & garlic powder together in a medium bowl; set aside.
Peel & slice eggplant into 1/2 inch slices.
Dip eggplant into egg whites and then bread crumb mixture.
Bake eggplant on nonstick cookie sheet until lightly browned about 20 minutes.
Layer eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat layers.
Bake until cheese melts and suce is bubbly, about 10 minutes more.
Number of Servings: 4
Recipe submitted by SparkPeople user CCP2911.
Nutritional Info Amount Per Serving
- Calories: 144.9
- Total Fat: 3.8 g
- Cholesterol: 12.0 mg
- Sodium: 597.4 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.1 g
- Protein: 9.0 g
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