Low Fat Eggplant Parmesan

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 large 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 two 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.

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