|EVERY FEW MINUTES|
|LOW FAT EGGPLANT PARMESAN|
No stick cooking spray (Pam)
1 garlic clove, chopped
1 lg. onion, chopped
3 (14.5 oz.) cans Contadina pasta ready tomatoes
1/2 tsp. oregano
1/2 tsp. basil
1 c. bread crumbs, Italian flavored
3 egg whites
1 lg. eggplant, cut into 1/2" slices
1/2 c. grated fresh Parmesan cheese
1 (8 oz.) pkg. shredded low moisture part skim Mozzarella cheese
1. Spray a medium skillet with cooking spray. Over medium heat cook garlic and onions until tender. Add tomatoes, oregano and basil. Reduce heat to low and cook, covered for 30 minutes.
2. Spray 13"x9" baking dish with no-stick cooking spray. On sheet of waxed paper, place bread crumbs. In a bowl, beat egg whites with 3 tablespoons water. Dip eggplant into egg mixture, then into crumb mixture. Place eggplant on broil pan. Spray with Pam. Broil until golden brown, turn eggplant slices over and spray with Pam. Broil until golden brown.
3. Lower oven temperature to 350 degrees. Arrange half of eggplant slices in baking dish; cover with half tomato mixture; sprinkle with half Parmesan cheese and then top with half Mozzarella; repeat. Bake 25 minutes or until lightly browned.
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