Baked Parmesan Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lbProgresso Bread Crumbs - Italian Style, .5 cup Kraft Reduced Fat Parmesan Cheese (grated), .5 cupGarlic powder, 1 tbsp Milk, nonfat, .5 cupEgg substitute, liquid (Egg Beaters), .5 cup (2 egg whites can be substituted)
Preheat oven to 400 degrees. Spray sheet pan with Pam. Slice eggplant into 1/4 inch slices which should yield 12 -13 slices. Mix milk and eggbeaters together in a bowl. Mix bread crumbs and parmesan cheese in a separate bowl. Dip slices in milk/egg wash and press into dry ingredients (make sure you bread both sides). Place eggplant slices on pan. Sprinkle garlic powder and other desirable Italian dried herbs on eggplant slices. Spray them with an olive oil spray or butter spray.
Place them on middle rack for 15 minutes. Remove, turn over eggplant slices and spray other side with olive oil spray. Put back in oven for another 5 minutes. Remove from oven and serve. (I also like to add a little fresh grated parmesan cheese and serve with a side of heated marinara sauce. These are not included in nutrition.)
Number of Servings: 12
Number of Servings: 12
Recipe submitted by SparkPeople user KK0301.
Place them on middle rack for 15 minutes. Remove, turn over eggplant slices and spray other side with olive oil spray. Put back in oven for another 5 minutes. Remove from oven and serve. (I also like to add a little fresh grated parmesan cheese and serve with a side of heated marinara sauce. These are not included in nutrition.)
Number of Servings: 12
Number of Servings: 12
Recipe submitted by SparkPeople user KK0301.
Nutritional Info Amount Per Serving
- Calories: 81.1
- Total Fat: 2.4 g
- Cholesterol: 10.3 mg
- Sodium: 254.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.4 g
- Protein: 4.6 g
Member Reviews