Eggplant Parmesan

Makes 6 Servings
Nutritional Analysis Per Serving
Calories  Dietary Fiber  g
Total Fat Sugars  g
Saturated Fat g Protein  g
Cholesterol  mg Vitamin A %
Total Carbohydrate g Vitamin C %
Sodium  mg Calcium  %
Iron %

 

Amount:

Ingredients:
3 Large egg whites or equivalent amount of egg beaters
1 cup Fine dry breadcrumbs (hard to find commercially, prepare your own)
1/2 cup Grated parmesan cheese, soy based or fat free
2  Medium eggplants, sliced into 1/4 thick rounds
1/4 cup Fresh basil (use less if desired)
2 1/2 cups Marinara sauce (make your own or substitute healthy choice or other fat free sauce)
3/4 cup Fat free mozzarella cheese

Recipe Directions:

1.  Preheat oven to 400 F.  Lightly spray 2 baking sheets with cooking spray.

2.  Beat/whisk egg whites/eggbeaters with 3 tablespoons water until frothy.  Combine bread crumbs and 1/4 cup parmesan cheese with salt and pepper to taste in shallow dish.  Dip eggplant slices in egg, then coat with breadcrumb mixture and place on baking sheets.

3.  Bake until golden brown, turn and bake again.  This part takes about 1/2 hour.

4.  Mix basil with marinara sauce.  Spread 1/2 cup sauce in baking dish, top with eggplant slices and cover with 1 cup of sauce and sprinkle with 1/2 of the mozzarella cheese.  Cover with the rest of the eggplant slices.  Top with the rest of the sauce, mozzarella and parmesan.

5.  Bake uncovered 20-30 minutes until bubbly.  Allow to stand about 10 minutes before serving.

One serving is high protein, low calorie, and nearly fat free.