Eggplant Parmesan (Lo Cal)
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
milk, skim
|
|
| ⅛ | 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
|
|
| ½ | teaspoon |
oregano
dried, crushed |
|
| ¾ | cup |
mozzarella cheese
shredded, part-skim, 3 ounces |
*
|
| 1 | clove |
garlic
minced |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
milk, skim
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
crackers, saltine
crushed, 28 |
*
|
| 3E+1 | ml |
parsley flakes
dried |
|
| 1 | medium |
eggplant
sliced 1/4 inch |
*
|
| 433.5 | ml/g |
tomato sauce
|
|
| 2.5 | ml |
oregano
dried, crushed |
|
| 177 | ml |
mozzarella cheese
shredded, part-skim, 3 ounces |
*
|
| 1 | clove |
garlic
minced |
|
| 59 | ml |
Parmesan cheese
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℉. oven for 40 minutes or until eggplant is tender.
Sprinkle with mozzarella cheese.
Bake, uncovered, 10 minutes more.
