Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Medium Egg Noodles
- uncooked
1 Eggplant; peeled and cut
- into 1/4-inch slices
1/2 c Egg substitute
3/4 c Fine dry bread crumbs
16 oz Low-sodium tomato sauce
1/2 ts Garlic powder
1/8 ts Pepper
1/2 ts Oregano
1/3 c Grated Parmesan cheese
- divided
4 oz Part-skim mozzarella cheese
- thinly sliced, divided

Prepare noodles according to package directions. While noodles are
cooking, dip each slice of eggplant into egg substitute, then into
bread crumbs. Coat each side well. Spray a cookie sheet with
vegetable cooking spray. Place eggplant slices on cookie sheet and
place under broiler for 3 to 4 minutes on each side, or until lightly
browned.

Preheat oven to 375 degrees F. In a medium bowl, combine tomatoes,
tomato sauce, garlic powder, pepper and oregano.

When noodles are done, drain well. Spray a 2-quart baking dish with
cooking spray. Place a layer of eggplant in bottom of baking dish.
Layer half the noodles, followed by half the tomato mixture. Sprinkle
half the Parmesan cheese and half the mozzarella cheese on top. Cover
with foil and bake for 30 minutes. Remove foil and continue baking 15
minutes, until cheese is melted and top is lightly browned.

Each serving provides: 459 Calories; 25.6 g Protein; 63.3 g
Carbohydrates; 11.7 g Fat; 74.7 mg Cholesterol; 531 mg Sodium.
Calories from Fat: 23%

Browse by categories