Real eggplant parmesan (lo cal)

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Recipe by: nocedal

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Beaten Egg 15 oz Can Tomato sauce
1/4 c Skim Milk 1/2 ts Dried Oregano, crushed
1/8 ts Pepper 3/4 c Shredded Mozzarella Cheese *
1 c Crushed Saltine Crackers 28 1 Clove Garlic, minced
2 tb Dried Parsley Flakes 1/4 c Grated Parmesan Cheese
1 Med Eggplant, sliced 1/4"

Servings: 4

* shredded part-skim, 3 ounces 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" baking dish with Pam. Arrange eggplant in dish.

In a bowl stir together tomato sauce, oregano, and garlic; pour over
eggplant.

Bake, covered, in a 350 deg F. oven for 40 minutes or till eggplant is
tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.

Per serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85 mg
cholesterol, 1095 mg sodium, 709 mg potassium.