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Eggplant Parmesan Over Pasta and Fruit

Yield

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.