Thursday, June 25, 2009

Eggplant Parmesan

2 eggplant, peeled and thinly sliced
2 eggs, beaten
1 cup regular
24 ounces Newman's Own Marinara Sauce, divided
16 ounces reduced fat mozzarella cheese, shredded and divided
1/2 c parmesan cheese, divided
1/2 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C).

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.

Serves 8.

Per Serving: 331 Calories; 11g Fat (93.7% calories from fat); 2g Protein; trace Carbohydrate; 4g Dietary Fiber

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