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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Low Fat Eggplant with Provolone and basil topping Recipe

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This recipe for Low Fat Eggplant with Provolone and basil topping is from Alana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 eggplant
6 tsp diet mayo
1 oz fresh whole wheat or italian style bread crumbs if preferred
5 tbsns of spaghetti sauce
2 ounces of provolone cheese shredded
1 tsp of oregano
1/2 tsp of basil or fresh basil if possible
Directions:
Directions:
Peel your eggplant and slice it one half inch thick. Spread lite mayo on both sides of the four slices of eggplant . Dip in crumbs. Place on a non stick cookie sheet and bake at 400 degrees for 15 minutes. Turn down the oven to 350 degrees F and spread spaghetti sauce over the eggplant. Sprinkle with the cheese and add the oregano and top with fresh basil if possible or use the dry.Bake for an additional 8 minutes.
Number Of Servings:
Number Of Servings:
4 slices is one serving
Preparation Time:
Preparation Time:
prep is 15 min
Personal Notes:
Personal Notes:
This is a lower fat version of eggplant parm that is good and healthy for you.

 

 

 

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