*  Exported from  MasterCook  *
 
                         EGGPLANT PARMESAN (LO CAL)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Low-cal                          Vegetables
                 Cheese/eggs                      Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Beaten Egg
      1/4   c            Skim Milk
      1/8   ts           Pepper
    1       c            Crushed Saltine Crackers 28
    2       tb           Dried Parsley Flakes
    1                    Med Eggplant, sliced 1/4
   15       oz           Can Tomato sauce
      1/2   ts           Dried Oregano, crushed
      3/4   c            Shredded Mozzarella Cheese *
    1                    Clove Garlic, minced
      1/4   c            Grated Parmesan Cheese
 
   Servings:  4
   
   *  shredded part-skim, 3 ounces In a small bowl, combine egg, milk, and
   pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and
   dried parsley flakes.
   
   Dip eggplant slices in the milk mixture to coat, then dip both sides in the
   cracker mixture.
   
   Spray a 12x7x2 baking dish with Pam. Arrange eggplant in dish.
   
   In a bowl stir together tomato sauce, oregano, and garlic; pour over
   eggplant.
   
   Bake, covered, in a 350 deg F. oven for 40 minutes or till eggplant is
   tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.
   
   Per serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85 mg
   cholesterol, 1095 mg sodium, 709 mg potassium.
  
 
 
                    - - - - - - - - - - - - - - - - - -