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Eggplant parmesan

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Ingredients/Components

beaten egg - 1 item
pepper - 1/8 tsp
clove garlic, minced - 1 item
skim milk - 1/4 c
grated Parmesan cheese - 1/4 c
dried oregano, crushed - 1/2 tsp
can tomato sauce - 1 oz
total - 1 medium
dried parsley flakes - 2 Tbsp
nonstick spray coating - 1 item
crushed saltine crackers 28 crackers - 1 c
shredded part-skim Mozzarella cheese 3 oz - 3/4 c

How to make eggplant parmesan:

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 12 x 7 1/2 x 2-inch baking dish with nonstick spray coating. Arrange eggplant in dish.

In bowl, stir together tomato sauce, oregano and garlic. Pour over eggplant. Bake, covered, in a 350° oven for 40 minutes or until eggplant is tender. Sprinkle with Mozzarella cheese. Bake uncovered for 10 minutes more. Makes 4 servings.

Nutrition Information Per Serving: 249 calories, 15 grams protein, 28 grams carbohydrates, 9 grams fat, 85 milligrams cholesterol, 195 milligrams sodium, 709 milligrams potassium.

Recipe categories: Eggs/dairy, Main dish, North american.

Rating:

2.9

Average rating: 2.9, total votes: 8

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