Guest guest Posted August 5, 2002 Report Share Posted August 5, 2002 Eggplant ParmesanServings: 4Total Time: 60 min.Baking Time: 50 min.Preparation Time: 10 min.Ingredients:2 small eggplantsvegetable cooking spray1 lemon - juicedsalt and pepper to taste1 1/2 cups tomato sauce4 ounces mozzarella cheese - part skim milk,grated1/4 cup fresh parsley - chopped1/3 cup Parmesan cheese - gratedInstructions: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 Info (per serving)Calories: 203Calories From Fat: %39Protein: 12gCarbohydrate: 22mgCholesterol: 31mgSodium: 806mg Health - Feel better, live better Quote Link to comment Share on other sites More sharing options...
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