Healthy No fry Eggplant Parm
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 fresh eggplant (peeled)1/2 cup italian seasoned bread crumbs3 tbsp grated parm cheese2 tbsp italian seasoning mix3 egg whitesTomato Sauce ( i used pizza sauce for extra taste)Skim Mozzerella Cheese
pre heat oven to 375 degrees
Spray a non stick pan with PAM
Combine bread crumbs, Parm cheese, and seasonings onto a plate.
Peel the eggplant and slice it into round slices (not the long way) about a quarter inch thick.
Dip the slices into the egg white and then coat with bread crumb mixture.
Put the finshed slices onto the baking pan and bake for 12 minutes. Then flip the slices for another 12 or so minutes, until desired crispyness. Be carefull not to bake too long, the eggplant will "evaporate" and dry out if in the oven too long.
Take the slices out put in a dish. Pour sauce over and sprinkle mozz cheese and bake for another 10 minutes or until warm enough.
Can add sauted peppers and onions for extra taste.
Number of Servings: 4
Recipe submitted by SparkPeople user MOTIVATED8529.
Spray a non stick pan with PAM
Combine bread crumbs, Parm cheese, and seasonings onto a plate.
Peel the eggplant and slice it into round slices (not the long way) about a quarter inch thick.
Dip the slices into the egg white and then coat with bread crumb mixture.
Put the finshed slices onto the baking pan and bake for 12 minutes. Then flip the slices for another 12 or so minutes, until desired crispyness. Be carefull not to bake too long, the eggplant will "evaporate" and dry out if in the oven too long.
Take the slices out put in a dish. Pour sauce over and sprinkle mozz cheese and bake for another 10 minutes or until warm enough.
Can add sauted peppers and onions for extra taste.
Number of Servings: 4
Recipe submitted by SparkPeople user MOTIVATED8529.
Nutritional Info Amount Per Serving
- Calories: 232.8
- Total Fat: 8.0 g
- Cholesterol: 19.6 mg
- Sodium: 727.3 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 5.0 g
- Protein: 15.3 g