Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-cal Vegetables
Cheese/eggs Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Beaten Egg
1/4 c Skim Milk
1/8 ts Pepper
1 c Crushed Saltine Crackers 28
2 tb Dried Parsley Flakes
1 Med Eggplant, sliced 1/4"
15 oz Can Tomato sauce
1/2 ts Dried Oregano, crushed
3/4 c Shredded Mozzarella Cheese *
1 Clove Garlic, minced
1/4 c Grated Parmesan Cheese
Servings: 4
* shredded part-skim, 3 ounces In a small bowl, combine egg, milk, and
pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and
dried parsley flakes.
Dip eggplant slices in the milk mixture to coat, then dip both sides in the
cracker mixture.
Spray a 12x7x2" baking dish with Pam. Arrange eggplant in dish.
In a bowl stir together tomato sauce, oregano, and garlic; pour over
eggplant.
Bake, covered, in a 350 deg F. oven for 40 minutes or till eggplant is
tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.
Per serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85 mg
cholesterol, 1095 mg sodium, 709 mg potassium.
