Eggplant Parm

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 179.6

Total Fat: 3.9 g
Cholesterol: 8.2 mg
Sodium: 623.8 mg
Total Carbs: 35.6 g
Dietary Fiber: 12.1 g
Protein: 8.6 g

View full nutritional breakdown of Eggplant Parm calories by ingredient

Introduction

Fiber enhanced Fiber enhanced

Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings: 4

Ingredients

1 large eggplant

1/2 cup egg whites (about 4 large egg whites)

1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in the blender

1 cup canned tomato sauce w/ Italian flavoring (such as Hunt's Tomatoes Sauce with Basil, Garlic & Oregano)

1 cup shredded fat-free mozzarella cheese 1/4 cup reduced-fat grated parmesan-style topping

1/2 tsp. garlic powder

1/8 tsp. salt

1/8 tsp. pepper

Optional: dried Italian seasonings (basil, oregano, etc.)

To make the bread crumbs: Put the Fiber One cereal in a blender with your favorite Italian Seasonings and blend till bread crumb consistancy

Directions

Preheat oven to 375 degrees. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on. Spread the sauce over the eggplant and add cheese and put back in oven till cheese is melted. Enjoy! MAKES 4 SERVINGS

Number of Servings: 4

Recipe submitted by SparkPeople user JACCIK84.