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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A lower calorie recipe for a beloved favorite that's also high in fiber. Ingredients:
1 eggplant (548g) |
4 egg whites (132g) |
2 cup (60g) fiber one |
1 cup (250g) tomato basil sauce |
1 cup (112g) 2% mozzarella |
1/4 cup (30g) parmesan cheese |
1/2 tsp garlic powder |
1/8 tsp salt |
1/8 tsp pepper |
Directions:
1. Grind Fiber One cereal (Original) to breadcrumb-like consistency in blender.
2. Preheat oven to 375
3. Slice ends off eggpland and cut into lengthwise 1/2 inc strips
4. Use paper towel to blot eggplant to remove excess moisture
5. Spray large baking pan with nonstick spray.
6. Season crumbs with garlic powder, salt, pepper, any desired additional seasonings.
7. Coat eggplant slices on both sides, first with egg whites and then with Fiber One crumbs
8. Place slices flat on baking pan and cook in oven for 30 min
9. Then flip slices and bake until browned on both sides (about 10 min longer)
10. Remove from oven but leave oven on
11. Spread 1/4 cup sauce over the bottom of an 8 x 8 baking dish sprayed lightly with nonstick spray.
12. Arrange half of the baked eggplant slices evenly over the sauce.
13. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella dna parm topping (half of each), sauce (1/4 c), anc cheeses (remaining amounts).
14. Cover dish with foil and return to the oven.
15. Bake for 25 min or until heated throughout. Allow to cool slightly and then cut into quarters.
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