Eggplant Parmigiana

Thank you Pat (Frederick, Friday) for this recipe.

Eggplant Parmigiana

3 points per serving/makes 4 servings

Ingredients

1 eggplant pared & cut into 1/2 inches slices

2 egg whites + 2 tbsp water beaten together

1/2 cup seasoned Italian bread crumbs (may need more)

1 cup reduced fat spaghetti sauce (may need more)

3/4 cup shredded fat free mozzarella cheese

3 tbsp grated Parmesan cheese

Preparation:

1. 1- Preheat the over to 375 F. Spray baking sheet with non-stick cooking spray.


2. 2- Coat eggplant slices with egg white, then bread crumbs. Arrange on baking sheet and Bake 20 to 30 minutes. Turn over and bake until brown on both sides.


3. Spread 1/4 cup sauce over bottom of 8 x 8 baking dish. Arrange half the eggplant in a single layer over sauce. Top with 1/2 of remaining sauce, then 1/2 of cheese. Repeat layers. Bake covered until heated through and cheese is melted. About 30 to 40 minutes.

193 calories per serving, 3 fat and 4.3 fibers.