1 large eggplant
2 cups dry breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 cup reduced fat egg substitute
1 jar reduced fat tomato pasta sauce
1 cup (6 ounces) shredded part skim mozzarella
Peel eggplant and slice into 16, 1/4-inch slices. Sprinkle with salt and place in a colander for about an hour to draw out moisture. Rinse eggplant slices and pat dry with paper towels. Preheat oven to 400 degrees.
Spray a large baking sheet with nonstick cooking spray. In a shallow bowl, combine breadcrumbs, Parmesan cheese and dried basil. Place egg substitute in another shallow dish. Dip each eggplant slice into egg substitute, coating both sides. Then dip into the breadcrumb mixture, also coating both sides. Place eggplant slices on the prepared baking sheet. Lightly spray eggplant slices with additional cooking spray. Bake at 400 degrees for 25 minutes or until coating is golden brown.
Pour 1/2 of the tomato sauce in the baking dish and spread evenly to cover the bottom. Layer eggplant slices on top of the sauce, overlapping slightly if necessary. Top eggplant with remaining sauce and sprinkle with grated mozzarella cheese. Continue baking approximately 10 minutes or until sauce is heated and cheese has melted.
Makes 8 Servings
Serving Size: 2 slices with sauce
Nutrients per serving:
Total fat: 5 grams (24% of calories)
Saturated fat: 2 grams
Cholesterol: 10 mg
Sodium: 451 mg
Carbohydrate: 25 grams (54% of calories)
Protein: 10 grams (22% of calories)
Dietary fiber: 2 grams
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