Post by marlaoh on Sept 24, 2003 6:32:33 GMT -6
Lowfat Eggplant Parmesan
Makes:
10 servings
Ingredients:
2 eggplants
1/4 cup fat-free egg substitute or 4 egg whites
1/2 cup dried bread crumbs
1 cup unbleached flour
1/2 cup non/lowfat grated Parmesan cheese
1 cup non/lowfat grated cheese
SAUCE
32 ounces unsalted tomatoes, crushed
8 ounces tomato paste
1 onion, chopped
2 1/2 teaspoons garlic, crushed
3 teaspoons Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon red pepper
Directions:
Combine all of the sauce ingredients in a saucepan, and stir well. Bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes. Set aside.
Cut the ends off the eggplants. Cut each eggplant crosswise into 10 slices.
Place the egg subsititute or egg whites in a shallow bowl. Combine the bread crumbs, flour, and Parmesan cheese in another shallow bowl. Dip the eggplant slices first in the egg substitutes or egg whites, and then in the bread crumb mixture.
Coat a large baking sheet with nonstick cooking spray (nonfat), and place the eggplant slices on a pan. Bake at 400 degrees F for 15-20 minutes.
Coat a baking pan (9-x-13-inch) with nonstick cooking spray (nonfat). Transfer the eggplant slices to the pan. Pour the sauce over the eggplant slices, and sprinkle with the mozzarella and the remaining 1/2 cup of Parmesan cheese.
Bake at 400 degrees F for 4-7 minutes.
Nutritional Information:
Serving size: 2 slices
Calories: 200
Fat: 1.5 g
Cholesterol: 15 mg
Protein: 15 g
Fiber: 6 g
Sodium: 550 mg
Makes:
10 servings
Ingredients:
2 eggplants
1/4 cup fat-free egg substitute or 4 egg whites
1/2 cup dried bread crumbs
1 cup unbleached flour
1/2 cup non/lowfat grated Parmesan cheese
1 cup non/lowfat grated cheese
SAUCE
32 ounces unsalted tomatoes, crushed
8 ounces tomato paste
1 onion, chopped
2 1/2 teaspoons garlic, crushed
3 teaspoons Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon red pepper
Directions:
Combine all of the sauce ingredients in a saucepan, and stir well. Bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes. Set aside.
Cut the ends off the eggplants. Cut each eggplant crosswise into 10 slices.
Place the egg subsititute or egg whites in a shallow bowl. Combine the bread crumbs, flour, and Parmesan cheese in another shallow bowl. Dip the eggplant slices first in the egg substitutes or egg whites, and then in the bread crumb mixture.
Coat a large baking sheet with nonstick cooking spray (nonfat), and place the eggplant slices on a pan. Bake at 400 degrees F for 15-20 minutes.
Coat a baking pan (9-x-13-inch) with nonstick cooking spray (nonfat). Transfer the eggplant slices to the pan. Pour the sauce over the eggplant slices, and sprinkle with the mozzarella and the remaining 1/2 cup of Parmesan cheese.
Bake at 400 degrees F for 4-7 minutes.
Nutritional Information:
Serving size: 2 slices
Calories: 200
Fat: 1.5 g
Cholesterol: 15 mg
Protein: 15 g
Fiber: 6 g
Sodium: 550 mg