| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Low-cal, Vegetables, Cheese, Main dish |
4 |
Servings |
INGREDIENTS
|
|
Beaten Egg |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Dried Parsley Flakes |
| 15 |
oz |
Can Tomato sauce |
| 3/4 |
c |
Shredded Mozzarella Cheese * |
| 1/4 |
c |
Grated Parmesan Cheese |
| 1/4 |
c |
Skim Milk |
| 1 |
c |
Crushed Saltine Crackers (28 |
|
|
Med Eggplant, sliced 1/4" |
| 1/2 |
ts |
Dried Oregano, crushed |
|
|
Clove Garlic, minced |
INSTRUCTIONS
* shredded part-skim, 3 ounces
In a small bowl, combine egg, milk, and pepper. In another bowl stir
together cracker crumbs, Parmesan cheese, and dried parsley flakes.
Dip eggplant slices in the milk mixture to coat, then dip both sides in
the cracker mixture.
Spray a 12x7x2" baking dish with Pam. Arrange eggplant in dish.
In a bowl stir together tomato sauce, oregano, and garlic; pour over
eggplant.
Bake, covered, in a 350 deg F. oven for 40 minutes or till eggplant is
tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.
************************************************************
Per serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85
mg cholesterol, 1095 mg sodium, 709 mg potassium.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip
Culled from the Better Homes & Gardens "Diet Recipe Card Library".
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