17 Day Diet Eggplant Parm
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 529.1
- Total Fat: 23.7 g
- Cholesterol: 59.3 mg
- Sodium: 1,630.2 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 11.5 g
- Protein: 50.2 g
View full nutritional breakdown of 17 Day Diet Eggplant Parm calories by ingredient
Number of Servings: 1
Ingredients
-
Ingredients
-1 large eggplant, peeled
-4 egg whites
-1/4 cup fat free parmesan (reduced fat if you can't find fat free)
-1/4 tsp garlic powder
-1/4 tsp paprika
-Fresh basil, chopped
Tips
I used more parmesan because I ran out after only 1/2 eggplant.
Directions
Preheat oven to 400.
-Slice peeled eggplant into 1/4 inch slices.
-Prepare dredging station: in one bowl, whisk together egg whites until frothy. In another bowl, mix parmesan and spices.
-Dip each eggplant slice into the egg whites, then press into the parmesan, coating lightly. Lay the eggplant slices on a rack atop a foil-lined baking pan or on a vented broiler sheet.
-Cook for 20 minutes. Remove and flip slices. Cook for another 15-20 minutes, or until browned.
-Top eggplant with your favorite marinara.
Serving Size: makes two servings
Number of Servings: 1
Recipe submitted by SparkPeople user MISSSUZY1234.
-Slice peeled eggplant into 1/4 inch slices.
-Prepare dredging station: in one bowl, whisk together egg whites until frothy. In another bowl, mix parmesan and spices.
-Dip each eggplant slice into the egg whites, then press into the parmesan, coating lightly. Lay the eggplant slices on a rack atop a foil-lined baking pan or on a vented broiler sheet.
-Cook for 20 minutes. Remove and flip slices. Cook for another 15-20 minutes, or until browned.
-Top eggplant with your favorite marinara.
Serving Size: makes two servings
Number of Servings: 1
Recipe submitted by SparkPeople user MISSSUZY1234.