Posted by Nancemeister on 06-18-2001 11:57 AM:
Eggplant Italiano
This taste like eggplant parmasean, but a little healthier!
6 round, 1/2-inch thick slices eggplant, peeled
1/4 cup egg substitute (I use the real deal)
1/2 cup Italian Bread Crumbs (You can use WW and add
Italian Seasoning)
Vegetable cooking spray
1 cup tomato sauce (SF of course!)
1/2 tsp. oregano
1/2 tsp. basil
5 ounces part skim-milk mozzarella cheesew, grated or sliced
Preheat over to 450 degrees. Using mallet, pound eggplant slices to 1/4-inch thickness. Dip eggplant slices in egg substitute, then in bread crumbs. Saute breaded eggplant in skillet sprayed with nonstick vegetable spray.
Place cooked eggplant in bottom of 10 x 10 baking dish. Top with tomato sauce, oregano and basil. Arrange cheese over top. Bake at 450 degrees for 15 to 20 minutes. Finish browning cheese under broiler if necessary. Makes 6 servings.
Energy 140 calories
Fat 5 grams
Saturated Fat 3 grams
Cholesterol 14 mg.
Sodium 439mg
Carbohydrate 16 grams
Protein 9 grams
Exchages: 2 vegetable, 1 medium-fat meat, 1/2 starch
Eggplant Italiano
