Eggplant Parmesan
Ingredients
- 1 cup dry breadcrumbs
- 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt-free lemon pepper
- 1/2 teaspoon salt
- 2 (1-pound) eggplants, each peeled and cut crosswise into 6 slices
- 1 cup all-purpose flour
- 2 large egg whites, lightly beaten
- 1 large egg, lightly beaten
- Cooking spray
- 1 (25.5-ounce) jar fat-free marinara sauce
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 3 cups hot cooked angel hair pasta (about 6 ounces uncooked pasta)
Nutrition Information
- calories 472
- caloriesfromfat 17 %
- fat 8.8 g
- satfat 4.3 g
- monofat 2.4 g
- polyfat 0.9 g
- protein 24.4 g
- carbohydrate 72.8 g
- fiber 8.7 g
- cholesterol 73 mg
- iron 7.7 mg
- sodium 721 mg
- calcium 380 mg
How to Make It
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Preheat oven to 350°.
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Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in eggs; dredge in the breadcrumb mixture. Arrange eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve over pasta.
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