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Eggplant Parmesan (Lo Cal)

 

36

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

60

min

Trans-fat Free
 

Ingredients

1 each eggs
beaten
¼ cup milk, skim
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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 10435% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 166mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 11% Vitamin C 26%
Calcium 16% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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