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Low Fat Eggplant Parmesan


Course : Eggplant
Serves: 6
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Ingredients:


2 pounds eggplant

3 large egg white

1 cup seasoned breadcrumbs

3/4 cup parmesan cheese -- grated

1/2 teaspoon salt

1/2 teaspoon pepper

3 1/2 cups spaghetti sauce

1 1/2 cups mozarella cheese -- grated
 

Preparation / Directions:


Lightly oil or spray with Pam 2 baking sheets. Peel eggplant (if desired) and cutinto 1/4" slices. Whisk egg whites with 3 T water till frothy. In another bowl, mix breadcrumbs, 1/4 C cheese and spices. Dip eggplant slices into whites, then crumbs, and place in single layer on baking sheets. Bake at 400 for 15 min. or till golden. Spread about 1/2 C sauce in baking dish. Arrange half eggplant in casserole, top with 1/2 remaining sauce and mozarella and Parmesan. Repeat layers. Bake uncovered 15-20 min. at 400, till sauce bubbles and top is golden.

 

Nutritional Information:

245 Calories (kcal); 10g Total Fat; (35% calories from fat); 10g Protein; 31g Carbohydrate; 8mg Cholesterol; 1115mg Sodium

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