Parmesan-Style Eggplant

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* Exported from MasterCook *

 

Parmesan-Style Eggplant

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 143

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 small eggplant

1/2 cup fine dry bread crumbs

3 tablespoons grated Parmesan cheese

1/2 teaspoon dried Italian seasoning -- crushed

1 slightly beaten egg white

1 tablespoon water

Nonstick spray coating

14 1/2 ounces canned Italian-style stewed tomatoes -- undrained

2 teaspoons cornstarch

1/2 cup shredded reduced-fat mozzarella cheese -- (2 ounces)

 

If you enjoy eggplant Parmesan, this healthful adaptation will become one

of your favorites. Oven-browning (rather than frying) the eggplant slices

and using reduced-fat mozzarella cheese make the dish low in both fat and

calories.

 

Peel eggplant. Cut crosswise into 1/2-inch-thick slices. In a shallow

dish toss together the bread crumbs, Parmesan cheese, and Italian

seasoning. In another shallow dish beat together the egg white and water

until combined. Spray a 2-quart rectangular baking dish with nonstick coating.

 

Dip eggplant slices into egg white mixture, then into bread crumb mixture,

turning to lightly coat both sides. Place eggplant slices in a single

layer in the prepared baking dish. Bake, uncovered, in a 450F oven about

15 minutes or until the eggplant is tender and golden.

 

Meanwhile, for sauce, in a small saucepan combine undrained stewed tomatoes

and cornstarch. Cook and stir until thickened and bubbly. Cook and stir

for 2 minutes more.

 

Spoon sauce over eggplant slices. Sprinkle slices with mozzarella

cheese. Bake for 2 to 3 minutes more or until cheese is melted. Makes 4

main-dish servings.

 

Preparation time: 10 minutes. Baking time: 15 minutes.

 

Per serving: 156 Calories; 4 G Total fat; 1 G Saturated fat; 9 MG

Cholesterol; 629 MG Sodium; 22 G Carbohydrate; 2 G Fiber; 10 G

Protein. Exchanges: 1/2 starch, 2 vegetable, 1 lean meat.

 

 

 

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