Guest guest Posted February 14, 2002 Report Share Posted February 14, 2002 Eggplant Parmesan 2 small eggplants vegetable cooking spray 1 lemon - juiced salt and pepper 1 1/2 cups tomato sauce 4 ounces mozzarella cheese - part skim milk, grated 1/4 cup fresh parsley - chopped 1/3 cup Parmesan cheese - grated Preheat oven to 400 degrees F. Peel the eggplants and slice them lengthwise (1/4 inch thick). Arrange the slice in one layer on a baking sheet sprayed with vegetable cooking spray. Sprinkle slices with lemon juice and salt and pepper. Bake for 20 minutes, flipping them at the halfway point. Spread 2 tablespoons of tomato sauce in the bottom of an 8 inch round pie plate. Arrange half of the eggplant slices over the sauce, overlapping them slightly, and top with half of the remaining sauce, half of the mozzarella, half of the parsley, and half of the remaining Parmesan. Repeat the procedure. Bake for 30 minutes or until hot and bubbly. Nutritional Information Calories: 203 Calories From Fat: 39% Protein: 12g Carbohydrate: 22g Cholesterol: 31mg Sodium: 806mg Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp. Quote Link to comment Share on other sites More sharing options...
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