Eggplant Parmigiana

Ingredients

• 1 oz mozzarella cheese, shreddedNutrition
• 1 cup part skim ricotta cheeseNutrition
• 1 large eggNutrition
• 1 tsp leaves basilNutrition
• 1 tsp garlic powderNutrition
• 1 unpeeled whole eggplantNutrition
• 2 cups tomato sauceNutrition
• 2 fl oz waterNutrition
• 1/2 cup seasoned bread crumbsNutrition

Directions

1. 1Thinly slice eggplant into large coins . Dip in egg and water mixture and coat with bread crumbs.
2. 2Place on non-stick cookie sheet sprayed with cooking spray, like Pam. Spray tops of eggplant pieces as well.
3. 3Bake on 350 °F (175 °C) for 30 minutes or until tender.
4. 4Mix remaining egg with cheeses and seasonings.
5. 5Put 1/2 cup of sauce in bottom of bread pan, top with cheese mixture then layer eggplant and sauce; finish with sauce.
6. 6Bake on 350 °F for 1 hour and serve.

Nutrition per serving

Related recipes

• Chickpeas in Tomato & Eggplant Sauce

  374 kcal per serving

• Cheesy Eggplant

  392 kcal per serving

• Eggplant Fries

  103 kcal per serving

• Chicken Ratatouille

  396 kcal per serving

• Beef Moussaka

  326 kcal per serving

• Chickpea Ragout

  166 kcal per serving