Low-Fat Eggplant Parmesan
Introduction
A super easy version of the crispy fried eggplant Parmesan I love!
Ingredients
1 large eggplant peeled and sliced into 1/2inch rounds
1 egg, beaten with 1/4 cup water
1/2c bread crumbs
1/2c Parmesan cheese
1 tbsp garlic powder
1 cup tomato sauce
1/2c mozzarella cheese, part skim
1 egg, beaten with 1/4 cup water
1/2c bread crumbs
1/2c Parmesan cheese
1 tbsp garlic powder
1 cup tomato sauce
1/2c mozzarella cheese, part skim
Directions
1. Place the eggplant in a single layer on a kitchen towel. Generously sprinkle salt on top and place another towel on top. Allow to sit for 30 min (this pulls out excess liquid as well as the bitterness).
Lightly rinse eggplant of salt and pat dry.
2. Preheat oven to 450. Mix together breadcrumbs, parmesan cheese and garlic powder in a shallow bowl.
3. Place eggplant in egg-water wash, then in breadcrumb mixture. Place on cookie sheet generously coated with cooking spray.
4. Bake for 15-20 min, turning halfway or until browned and crispy.
5. Then either layer eggplant and sauce in a baking dish or put a spoonful of sauce on each round, top with cheese and bake until melted.
Lightly rinse eggplant of salt and pat dry.
2. Preheat oven to 450. Mix together breadcrumbs, parmesan cheese and garlic powder in a shallow bowl.
3. Place eggplant in egg-water wash, then in breadcrumb mixture. Place on cookie sheet generously coated with cooking spray.
4. Bake for 15-20 min, turning halfway or until browned and crispy.
5. Then either layer eggplant and sauce in a baking dish or put a spoonful of sauce on each round, top with cheese and bake until melted.
Number of Servings: 4
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