Tuesday, May 11, 2010

Healthy Eggplant Parmesan

Makes 6 servings

Whole wheat bread crumbs
Italian seasoning
salt and pepper to taste
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds

Filling:
1 C low fat cottage cheese
1/4 C egg substitute
1/4 C Low fat Mozzarella cheese
(using some of your 100 cals here: 2 TBS Parmesan cheese)
salt pepper to taste

1 C marinara sauce (I used 25 cals and used Prego)

1/4 C LF Moz cheese

Preheat oven to 350 degrees F.]

Place bread crumbs and seasonings on a shallow plate. Pour egg substitute onto another shallow plate. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated. Repeat for each round of eggplant, spray all of them with cooking spray and then bake in oven for 15 minutes. While that is baking prepare filling.

Pour filling in a medium baking dish. Top with eggplant, pour marinara sauce eggplants, top with cheese.
Bake for 30 mins until cheese is golden brown.

I think next time I will add mushrooms and handful's of spinach before eggplant to add more veggies and to make the serving bigger.

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