| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
|
|
Olive-oil nonstick cooking spray |
| 1 |
lg |
Eggplant; (1 1/2 pounds) sliced in 12 rounds |
| 1/2 |
c |
Plain bread crumbs |
| 1/4 |
c |
Grated Romano cheese |
| 1 |
|
Jar low-fat or regular spaghetti sauce |
| 4 |
oz |
Part-skim mozzarella cheese (1 cup); shredded |
INSTRUCTIONS
1. Heat oven to 425. Lightly coat a cookie sheet with nonstick cooking
spray and have ready a 8 or 9 inch square baking dish.
2. Arrange eggplant in a single layer on prepared sheet. Spray eggplant
lightly with cooking spray. Bake 15 minutes or until tender and bottoms of
slices are golden brown.
3. Reduce oven heat to 375. Mix bread crumbs and Romano cheese in a small
bowl.
4. Spread 2/3 cup spaghetti sauce in baking dish. To make stacks: Arrange 4
slices eggplant on sauce. Top eggplant with 2/3 cup sauce. 1/4 cup
bread-crumb mixture and 1/3 cup mozzarella cheese.Repeat layers once on top
of each stack. Top stacks with the remaining eggplant, sauce and crumb
mixture.
5. Bake 15 minutes or until sauce bubbles. Sprinkle with remaining
mozzarella cheese and bake 5 minutes longer or until cheese melts.
NOTES : 267 calories per serving with 8 grams fat.
Recipe by: Woman's Day
Posted to recipelu-digest Volume 01 Number 481 by "Linda"
<ctlindab@mail1.nai.net> on Jan 9, 1998
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