Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Eggplant - cut into 1/4inch slices across1 jar of favorite Tomato sauce1 cup Whole Wheat Panko Breading1/2 cup Eggbeaters3oz Mozzarella Cheese Part Skim1/4 cup Parmesan Cheese, divided
Slice the eggplant across in round circles about 1/4 inch thick. Use a little bit of salt on the eggplant on both sides and lay on a paper towel for 30 minutes to remove bitterness. Pat off excess salt and then drench in eggbeaters and then coat in breading - I added parmesan cheese into the breading along with some italian seasonings just for personal taste. Arrange in pan. Cover with tomato sauce, mozzarella and remaining parmesan cheese. Cover and cook 30 minutes at 350 degrees. Remove cover and cook additional 15 minutes at 350. Makes 6 servings depending on the size of your eggplant.
Nutritional Info Amount Per Serving
- Calories: 161.5
- Total Fat: 3.9 g
- Cholesterol: 11.5 mg
- Sodium: 627.9 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 4.8 g
- Protein: 11.2 g
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