Eggplant Parmesan (Lo Cal)

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Time to Prepare this Recipe 60 minutes Prep: 10 minutes Cook: 50 minutes
Calories Per Serving and Nutrition Information 104 calories per serving view nutrition facts
# of servings this recipe makes 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 4.0g6%
 Saturated Fat 2.0g10%
 Trans Fat 0.0g
Cholesterol 56mg19%
Sodium 166mg7%
Total Carbohydrate 10.0g3%
 Dietary Fiber 2.0g8%
 Sugars 6.0g
Protein 7.0g14%
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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