Eggplant Parmesan Over Pasta and Fruit



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1 small eggplant
1 1/4 cups tomato sauce, low sodium
4 tablespoon low sodium bread crumbs
1/4 teaspoon Italian seasoning
1/4 teaspoon oregano
3 med egg whites
1 cooking spray
1 garlic


Cook pasta according to recipe provided, omit salt. Rinse, peel and pat dry eggplant; slice eggplant thin in 1/4-inch rounds, set aside. Mince garlic and set aside. Lightly beat egg whites in a shallow plate and mix breadcrumbs and seasonings in a second plate. Coat eggplant slices with egg whites then coat both sides with breadcrumbs; place on baking pan lightly coated with cooking spray and bake for about 6 minutes at 400 degrees. Turn and bake for an additional 5-6 minutes, until golden brown. Spray a small nonstick saucepan with cooking spray and sauté garlic on medium heat until golden. Add tomato sauce to saucepan and heat through. Place eggplant over pasta in a small ovenproof casserole; spread tomato sauce over eggplant and sprinkle with Parmesan cheese. Turn oven off and place casserole in oven until cheese melts, about 2 minutes. Serve.

Created date

June 2004

Nutritional Information

Calories 550
Protein 28 g
Carbohydrate 89 g
Fat 8 g
Satfat 4 g
Sodium 290 mg
Fiber 15 g
Sugars 47 g
Cholesterol 13 mg