Eggplant Parmesan (Lo Cal)

60 minutes Prep: 10 minutes Cook: 50 minutes

104 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 147g

Amount per Serving

Calories 104 35% of calories from fat

	% 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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