Low Fat Eggplant Parmesan Recipe
Ingredients:
- 1 large eggplant, cut into 1/2" slices
- 1/2 cup fresh Parmesan cheese, grated
- 1 (8 oz) package low moisture part skim Mozzarella cheese, shredded
- 3 (14.5 oz) cans Contadina pasta ready tomatoes
- 1 cup bread crumbs, Italian flavored
- 1 garlic clove, chopped
- 1 large onion, chopped
- 3 egg whites
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
Instructions:
1. First of all, spray a skillet with cooking spray and preheat it. Add in the garlic and onions then saute them over medium heat until tender.
2. Add in the tomatoes, basil and oregano. Reduce the heat to low. Cover and let it cook for 30 minutes.
3. Now, spray the baking dish with no-stick cooking spray.
4. In a bowl, add in the bread crumbs. In another bowl, add in the egg whites and 3 tablespoons of water.
5. Dip the eggplant slices into the egg mixture then coat it with the crumb mixture.
6. Place the coated eggplant slices on the broil pan then spray them with Pam.
7. Broil them until golden brown then turn them over and spray them with Pam again. Broil until golden brown.
8. In a baking dish, arrange half of the eggplant slices and cover them with half tomato mixture, sprinkle half of the grated Parmesan cheese and top with half of the shredded Mozzarella cheese. Repeat layers.
9. Bake it at 350°F (204°C) for 25 minutes.
10. Serve and enjoy!