Eggplant Parmesan A Lighter Version |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Love Eggplant Parmesan but hate all the fat and calories? Well, this is the recipe for you. All the flavor but low on calories and fat. Serve this with the Turkey Cutlets recipe and have dinner, with wine for under 600 calories. Ingredients:
2 eggplants, sliced into 1/2 inch rounds |
2 egg whites, lightly beaten |
1/2 cup flour |
1/2 cup seasoned bread crumbs |
1/3 cup grated parmesan cheese |
3/4 cup grated part-skim mozzarella cheese |
1/4 cup fresh basil, finely sliced (chiffonade) |
1 (28-ounce) jar marinara sauce, or homemade |
Directions:
1. Heat oven to 375 degrees F.
2. Dip each eggplant slice into the flour, the egg white then into the seasoned bread crumbs. Arrange on a cookie sheet cover with a thin layer of olive oil. Lightly brush the top with olive oil. Bake 35 - 40 minutes or until the eggplant is soft.
3. Spread a small amount of the marinara evenly over the bottom of a baking dish. Add a layer of eggplant, spoon sauce over, sprinkle with 1/2 of the mozzarella and parmesan See Photo. Make another layer finishing with the cheese. Cover and bake for 30 minutes, uncover and continue baking for 15 minutes more, or until the cheese is browned and the casserole is hot and bubbly. Let sit for 10 minutes before serving.
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