"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

EGGPLANT PARMESAN (LOW FAT) Recipe

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This recipe for EGGPLANT PARMESAN (LOW FAT), by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup dry breadcrumbs
1/2 cup (2oz) finely grated fresh parmesan cheese
2 tsp dry sweet basil
2 tsp dry oregeno
1/2 tsp salt
2 (1-lb) Eggplants, each peeled and cut crosswise into six pieces
1 cup all purpose flour
2 large egg whites
1 whole egg
Olive oil cooking spray
Spagetti Sauce (see below)
1 cup (4 oz) shreaded part skim mozzarella cheese
3 cups hot angel hair pasta

Directions:
Directions:
Preheat oven to 350degrees. Combine first 6 ingredients in shallow dish. Dredge egg-
plant slices in flour. Combine egg whites, and egg. Dip eggplant into eggs; dredge in
the bread crumb mixture. Spray cookie sheet well with olive oil spray and place eggplant
in a single layer. Bake @ 350 degrees for 15 minutes and turn making sure to turn onto
a well sprayed area. Cook another 10 minutes. Pour sauce evenly over eggplant slices;
sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve over
pasta. Serves 4 Serving size 3 eggplant slices and 3/4 cup pasta.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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