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Eggplant Parmesan

Makes: 4 servings
Prep 15 mins Bake 350°F 50 mins
Eggplant Parmesan
Ingredients
  • 1  beaten egg
  • 1/4  cup  fat-free milk
  • 1/8  teaspoon  pepper
  • 1  cup  crushed saltine crackers (28 crackers)
  • 1/4  cup  grated Parmesan cheese
  • 2  tablespoons  dried parsley flakes
  • 1  medium eggplant, sliced 1/4 inch thick (1 pound total)
  •  Nonstick cooking spray
  • 1 15  ounce can  tomato sauce
  • 1/2  teaspoon  dried oregano, crushed
  • 1  clove garlic, minced
  • 3/4  cup  shredded part-skim mozzarella cheese (3 ounces)
Directions

1. In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.

2. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.

3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange eggplant in dish.

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

5. Bake, covered, in a 350 degree F oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more. Makes 4 servings.

Nutrition Facts (Eggplant Parmesan)
  • Servings Per Recipe 4,
  • cal. (kcal) 249,
  • Fat, total (g) 9,
  • chol. (mg) 85,
  • carb. (g) 28,
  • pro. (g) 15,
  • sodium (mg) 1095,
  • Percent Daily Values are based on a 2,000 calorie diet

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