This is one of my favorite recipes. Not everyone likes eggplants but this is a sure way of changing their minds. Eggplant was not one of my favorite meals but this recipe is hard not to like and it is easy.
Serves: Prep: 20min Cook: 49min Total: 1hr 9min
2 eggplants, peeled and cut crosswise into 1/4″-thick slices
1 cup (8 ounces) liquid egg substitute
1 1/2 cups plain dry bread crumbs
1 1/2 tablespoons dried italian seasoning
1 jar (26 ounces) pasta sauce
2 cups (8 ounces) shredded low-fat mozzarella cheese
1/3 cup (1 1/2 ounces) grated Parmesan cheese
Preheat the oven to 400°F. Coat a 13″ x 9″ baking dish with nonstick spray. Coat 2 baking sheets with nonstick spray.
Arrange the eggplant in a single layer on the prepared baking sheets. Bake for 15 minutes, or until soft.
Meanwhile, pour the egg substitute into a shallow bowl. In another shallow bowl, combine the bread crumbs and Italian seasoning. Stir to blend. One at a time, dip the eggplant slices into the egg substitute and then into the bread crumbs to coat both sides. Return to the baking sheets. Coat with nonstick spray.
Preheat the broiler. Broil the eggplant 4″ from the heat for 2 minutes, or until golden. Turn the slices. Coat with nonstick spray. Broil for 2 minutes longer, or until golden.
Preheat the oven to 350°F.
Spread one-third of the pasta sauce in the prepared baking dish. Top with half of the eggplant slices in a single layer. Sprinkle with half of the mozzarella and half of the Parmesan.Spread with another one-third of the sauce. Top with the remaining eggplant slices. Spread with the remaining sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes, or until bubbly and the cheese has melted.
NUTRITIONAL FACTS PER SERVING
CALORIES 277.6 CAL
FAT 9.7 G
SATURATED FAT 4.2 G
SODIUM 864.1 MG
CARBOHYDRATES 30.1 G
TOTAL SUGARS 4.2 G
DIETARY FIBER 6.3 G
PROTEIN 18.7 G