No-frying Eggplant Parmesan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Italian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 16 | oz | Tomato sauce |
| 1 | c | Italian style breadcrumbs |
| 1 | T | Parmesan, powdered is fine |
| 2 | Egg whites | |
| 1/2 | c | Low-fat or fat free |
| mozzarella cheese if | ||
| desired |
INSTRUCTIONS
From: FRITZ@QHORSE.STX.COM Date: Tue, 16 Jul 1996 8:12:45 -0400 (EDT) Slice eggplant and rinse. Pat dry. Place bread crumbs and parmesan in a plate, and put the egg whites in a bowl and beat lightly. Dip each slice in egg, then dredge in bread crumb mix and place in a hot, non-stick griddle or skillet sprayed with Pam. Brown on both sides (eggplant should start to get a little tender). Layer cooked slices in a casserole dish, with tomato sauce and mozzarella. You can sprinkle a little garlic and pepper between the layers if you wish. It should make 2 or 3 layers, and top with sauce and cheese. Bake at 400 for about 20 minutes, until hot and bubbly. This is substantial enough to skip the meat. We usually serve it with salad or a green veggie, and good bread if we're really hungry! Digest eat-lf.v096.n098 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 13.6mg
Sodium: 1815.9mg
Potassium: 477.8mg
Carbohydrates: 9.5g
Fiber: 2g
Sugar: 5.7g
Protein: 10.1g