Todd’s 2 main staples at any italian restaurant are chicken or eggplant parmesan depending on his mood for protein or veggie. Tonight I was feeling “healthy veggie” mode so I decided to try this recipe.
(Recipe from www.halfmysize.com | photos from me!)
Makes 4 servings
Calories/serving = 297
WW pts/serving = 6
1 1/2 pounds eggplant, peeled and sliced lengthwise into 1/4″ thick slices
1/2 cup egg substitute
1 cup Italian bread crumbs
16 ounces tomato sauce or fat free spaghetti sauce
1/8 cup Parmesan cheese
1 cup skim milk mozzarella cheese
1/8 tsp. garlic powder
dash black pepper
> Preheat oven to 400 degrees. Spray (2) 13″x9″ baking dishes with non-stick
> Combine bread crumbs, Parmesan cheese, garlic powder and black pepper.
> Put egg substitute in a separate bowl. Dip eggplant slices in egg substitute and then in bread crumbs, coating thoroughly.
> Place eggplant slices in single layer in baking dishes. Bake for 20 minutes.
> Remove from oven and top each eggplant slice with tomato sauce and sprinkle with mozzarella. Bake an additional 10 minutes until cheese is melted.
> Serve on bed of favorite pasta
Husband rating: A+
Wifey rating: A