posted by RisaG 12-04-98 6:08 PM
* Exported from MasterCook *
Low Fat Eggplant Parmesan
Recipe By : Risa Golding
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg eggplant -- peeled/sliced 1/2"
3 egg whites -- or egg substitute
1/2 cup nonfat yogurt
2 cups seasoned panko crumbs -- or breadcrumbs
1 onion -- chopped
1/2 lb mushrooms -- sliced
1 tsp garlic powder
1/2 tsp pepper
1 tsp Italian seasoning blend
1 tsp onion powder
1/2 tsp salt
3 cups tomato sauce
olive oil spray
2 cups nonfat mozzarella cheese -- shredded
1 cup nonfat parmesan cheese
Preheat oven to 375°F.
Combine egg whites (or equal amount of egg substitute) and nonfat yogurt.
Dip eggplant slices in mixture and then into panko crumbs.
Saute onion and
mushrooms on medium-high heat in a pan for 8-10 minutes or until onions are
translucent and mushrooms release their juices. Add seasonings and tomato
sauce, and simmer for 5 minutes.
Place eggplant slices in oven. Bake for 15 minutes, turn over and bake on
the other side for another 15 minutes. Take out of the oven and transfer
to a 2-9x13" baking pans (that have been sprayed with nonstick cooking
spray).
Cover eggplant slices with tomato sauce, then with both cheeses.
Spray the tops of the eggplant slices with nonstick cookign spray. Bake at
375°F for 1 hour or until sauce is bubbling and crust begins to form.