Low Fat

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LOW FAT EGGPLANT PARMIGIANA

 

Recipe By : Adapted from C'Mon America, Let's Eat by Susan Powter

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 lg eggplant -- peeled & sliced

3 egg whites

1/2 cup nonfat yogurt -- plain

2 cups Japanese Panko Bread Crumbs

1 onion -- chopped

1/2 lb mushrooms -- sliced

1 tsp garlic powder

1/2 tsp black pepper

1 tsp Italian seasoning

1 tsp onion powder

1/2 tsp salt

3 cups jarred tomato sauce -- your favorite

2 cups nonfat mozzarella cheese -- shredded

1/2 cup parmesan cheese -- grated

 

Preheat oven to 375°F.

 

Combine egg whites and yogurt. Set aside. Spray baking sheet with some

cooking spray. Place eggplant slices on preparaed sheet and bake

eggplant slices for 10 minutes. Remove from oven. Let cool until cool

enough to handle. Dip eggplant sliceds in yogurt mixture and then into

the panko crumbs. Saute onion and mushrooms on medium-high heat in a pan

for 8-10 minutes or until onions are translucent and mushrooms release

their juices. Add seasonings and tomato sauce, and simmer 5 minutes.

Spray shallow baking pan with cooking spray. Place a layer of eggplant

slices in the bottom, place some of the sauce on top, and then a

sprinkling of the mozzarella. Make another layer of eggplant, sauce and

cheese. Sprinkle with half the parmesan. Bake at 375°F for 45 min-1 hour

until sauce is bubbling and crust begins to form. Serve garnished with a

little of the extra sauce, a sprinkle of parmesan and a little chopped

parsley.

 

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