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Recipe
Easy Eggplant Parmesan Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1170g | |
| Calories 644 | |
| Calories from Fat 219 | 34% |
| Total Fat 25.06g | 31% |
| Saturated Fat 13.99g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 2257mg | 94% |
| Potassium 2732mg | 78% |
| Total Carbs 79.6g | 21% |
| Dietary Fiber 30.4g | 101% |
| Sugars 31.71g | 21% |
| Protein 37.2g | 60% |
Ingredients Convert Measures
- 1 med Eggplant, sliced in 1/4" rounds
- Salt to taste
- 3/4 c. Cornflake crumbs, (or possibly matza meal)
- 3 Tbsp. Grated parmesan cheese
- Pepper & garlic pwdr to taste
- 1/2 tsp Dry basil
- 2 x Egg whites, (or possibly 1 egg) lightly beaten
- 1 c. Tomato sauce
- 3/4 c. Grated low-fat mozzarella cheese
Directions
- Also from MealLeaniYumm by Norene Gilletz
- Preheat oven to 375'. Sprinkle eggplant with salt & let stand 20 min.
- Rinse well & pat dry with paper towels. Combine crumbs, Parmesan & seasonings. Dip eggplant in egg whites, then in crumbs. Arrange in a single layer on a sprayed cookie sheet. Bake uncovered 15 min. Turn slices over, top with sauce & Mozzarella cheese. Bake 10 min more, till golden brown.
