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4 servings
suggest servings
| 1 | each | egg | beaten |
| 1/4 | cup | milk, skim | |
| 1/8 | teaspoon | black pepper | |
| 1 | cup | crackers, saltine | crushed, 28 |
| 2 | tablespoons | parsley flakes | dried |
| 1 | medium | eggplant | sliced 1/4 inch |
| 15 | ounces | tomato sauce | |
| 1/2 | teaspoon | oregano | dried, crushed |
| 3/4 | cup | mozzarella cheese | shredded, part-skim, 3 ounces |
| 1 | clove | garlic | minced |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
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 inch baking dish with cooking spray.
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.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 166mg | 7% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 2.0g | 8% |
| Sugars 6.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 11% | Vitamin C | 26% | |
| Calcium | 16% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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