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Eggplant Parmesan

Eggplant ParmesanBaking the eggplant slices instead of frying them keeps both fat and calories in check.

Recipe Ingredients:

1 beaten egg
1/4 cup fat-free milk
1/8 teaspoon ground black 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)

Cooking 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°F (175°C) oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 249, total fat: 9g, cholesterol: 85mg, sodium: 1095mg, carbohydrate: 28g, protein: 15g.

Recipe and photograph provided by Better Homes and Gardens - a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.