Lowfat Eggplant Parmesan
Char, I haven't figured the WW points on this, but it can't be more than 5-6 per serving. A nice alternative to lasagne that Scott actually prefers. And for those of you not sure about eggplant, give it a try...you might be surprised.
Lowfat Eggplant Parmesan
1 eggplant, peeled and cut crosswise into 1/2 inch thick rounds
1 cup seasoned breadcrumbs
1/4 cup parmesan
3 eggwhites, stirred up
Shredded lowfat mozarella
1 jar of your favorite spaghetti sauce
Oven to 425º. Mix crumbs and parmesan. Dip eggplant rounds into egg whites then into crumb mixture and slap onto baking sheet. Cook those bad boys for 20 minutes, until a little browned. I use a square tall pyrex dish for the next step, but if you are serving more than 3-4 people, you can use a bigger baking dish and double the recipe. Then assemble the casserole like a lasagne. Sauce, eggplant, cheese...sauce, eggplant, cheese. You get the picture. Bake at 350º for another 20-30 minutes until cheese melts and the smell is making you hungry. Eat with several glasses of red wine.
Lowfat Eggplant Parmesan
1 eggplant, peeled and cut crosswise into 1/2 inch thick rounds
1 cup seasoned breadcrumbs
1/4 cup parmesan
3 eggwhites, stirred up
Shredded lowfat mozarella
1 jar of your favorite spaghetti sauce
Oven to 425º. Mix crumbs and parmesan. Dip eggplant rounds into egg whites then into crumb mixture and slap onto baking sheet. Cook those bad boys for 20 minutes, until a little browned. I use a square tall pyrex dish for the next step, but if you are serving more than 3-4 people, you can use a bigger baking dish and double the recipe. Then assemble the casserole like a lasagne. Sauce, eggplant, cheese...sauce, eggplant, cheese. You get the picture. Bake at 350º for another 20-30 minutes until cheese melts and the smell is making you hungry. Eat with several glasses of red wine.
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