Eggplant parmesan (lo cal)

4 servings

Ingredients

Quantity Ingredient
1 Beaten Egg
¼ cup Skim Milk
⅛ teaspoon Pepper
1 cup Crushed Saltine Crackers 28
2 tablespoons Dried Parsley Flakes
1 Med Eggplant, sliced 1/4\"
15 ounces Can Tomato sauce
½ teaspoon Dried Oregano, crushed
¾ cup Shredded Mozzarella Cheese *
1 Clove Garlic, minced
¼ cup Grated Parmesan Cheese

Directions

Servings: 4

* shredded part-skim, 3 ounces In a small bowl, combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.

Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.

Spray a 12x7x2" baking dish with Pam. Arrange eggplant in dish.

In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.

Bake, covered, in a 350 deg F. oven for 40 minutes or till eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.

Per serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85 mg cholesterol, 1095 mg sodium, 709 mg potassium.

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