Eggplant Parmesan is delicious and it is not out of your low fat diet if you follow this recipe.
Ingredients
1 eggplant (pared and sliced 1/2 inch thick)
1 egg white (lightly beaten with 2 tablespoons water)
1⁄2 cup breadcrumb (seasoned Italian bread crumbs)
3⁄4 cup cheese (fat free mozzarella cheese, shredded)
1 tablespoon cheese (grated Parmesan, for garnish, low fat if possible)
1 cup sauce (low fat pasta sauce)
Instructions
Coat eggplant with egg white, then dust with bread crumbs.
Arrange on baking sheet and bake at 350° F for 30 minutes. Flip and bake 10 more minutes until browned.
Spread sauce in bottom of a square baking dish.
Arrange half eggplant over sauce. Add half cheese. Repeat layering pattern. Bake 350° F for 30-40 more minutes.
Sprinkle with a small amount of grated parmesean cheese at serving time.
Yield
2 servings
Preparation time
20 minutes
Cooking time
1 hour, 20 minutes
Total time
1 hour, 40 minutes
Notes
Eggplant should be tender when done.
For the real thing, see the Italian eggplant Parmesan recipe. The difference is in the fat content.