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Eggplant parmesan (lo cal)
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| Artist: |
_ |
| Categories: |
Cheese, Eggplant, Italian, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Beaten Egg | | 1/4
| cup | Skim Milk | | 1/8
| tsp | Pepper | | 1
| cup | Crushed Saltine Crackers 28 | | 2
| tbsp | Dried Parsley Flakes | | 1
| | Med Eggplant, sliced ? | | 15
| oz | Can Tomato sauce | | 1/2
| tsp | Dried Oregano, crushed | | 3/4
| cup | Shredded Mozzarella Cheese * | | 1
| | Clove Garlic, minced | | 1/4
| cup | Grated Parmesan Cheese |
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Procedures:
| 1 | Servings: 4 | | 2 | * shredded part-skim, 3 ounces in a small bowl, combine egg, milk, and pepper. | | 3 | In another bowl stir together cracker crumbs, parmesan cheese, and dried parsley flakes. | | 4 | dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. | | 5 | spray a 12x7x2" baking dish with pam. | | 6 | Arrange eggplant in dish. | | 7 | in a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant. | | 8 | bake, covered, in a 350 deg f. oven for 40 minutes or till eggplant is tender. | | 9 | Sprinkle with mozzarella cheese. | | 10 | Bake, uncovered, 10 minutes more. | | 11 | per serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85 mg cholesterol, 1095 mg sodium, 709 mg potassium. |
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