- Calories 203
- Caloriesfromfat 29%
- Fat 6.5g
- Satfat 3.2g
- Protein 13.3g
- Carbohydrate 23.1g
- Fiber 5.1g
- Cholesterol 51mg
- Iron 2.1mg
- Sodium 780mg
- Calcium 256mg
How to Make It
Place a baking sheet inside oven, and preheat oven to 400°.
Combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic in a shallow dish. Combine egg whites and egg in a separate shallow dish. Dip eggplant slices in egg; dredge in breadcrumb mixture.
Remove pan from oven; coat with cooking spray. Arrange eggplant on pan; coat with cooking spray.
Bake at 400° for 17 minutes or until golden.
Reduce oven temperature to 375°.
Combine pasta sauce and crushed red pepper, and spread 1/2 cup evenly into a 13 x 9-inch baking dish coated with cooking spray. Arrange eggplant slices over pasta sauce. Spread remaining pasta sauce evenly over eggplant; sprinkle with remaining 1/2 cup Parmesan and mozzarella.
Bake at 375° for 25 minutes or until bubbly and cheese melts.
Oxmoor House Healthy Eating Collection