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Low Fat Eggplant And Fresh Tomato Parmesan Recipe
Ingredients
1/2 cup dry bread crumbs
1 tablespoon shredded parmesan cheese
1 teaspoon olive oil
1 clove garlic, crushed
6 peeled eggplant slices, 1/4 inch thick
1 egg white, beaten
nonstick cooking spray
1 tomato, sliced
1/2 cup reduced-fat shredded mozzarella cheese
2 tablespoons chopped fresh basil leaves
Method
In medium bowl, combine bread crumbs, Parmesan cheese, oil and garlic.
Dip one eggplant slice in egg white; coat lightly with bread-crumb mixture.
Repeat with remaining slices.
Spray large skillet with cooking spray; heat over medium-high heat.
Cook eggplant slices in a single layer 6 minutes on each side, until lightly browned and tender.
Arrange eggplant and tomato slices alternately in a 9-inch pie plate, overlapping slices.
Sprinkle with mozzarella cheese.
Cover with foil; bake at 400°F 20 minutes or until cheese is melted.
Uncover; sprinkle with basil.
Makes 2 servings.
Preparation time: 15 minutes.
Baking time: 20 minutes.
Per serving: About 242 cal, 15 g pro, 25 g car, 10 g fat, 37% cal from fat, 18 mg chol, 418 mg sod, 2 g fiber.
