Low Fat Eggplant And Fresh Tomato Parmesan Recipe

Ingredients

1/2 cup dry bread crumbs

1 tablespoon shredded parmesan cheese

1 teaspoon olive oil

1 clove garlic, crushed

6 peeled eggplant slices, 1/4 inch thick

1 egg white, beaten

nonstick cooking spray

1 tomato, sliced

1/2 cup reduced-fat shredded mozzarella cheese

2 tablespoons chopped fresh basil leaves

Method

1.In medium bowl, combine bread crumbs, Parmesan cheese, oil and garlic.

Dip one eggplant slice in egg white; coat lightly with bread-crumb mixture.

Repeat with remaining slices.

2.Spray large skillet with cooking spray; heat over medium-high heat.

Cook eggplant slices in a single layer 6 minutes on each side, until lightly browned and tender.

3.Arrange eggplant and tomato slices alternately in a 9-inch pie plate, overlapping slices.

Sprinkle with mozzarella cheese.

Cover with foil; bake at 400°F 20 minutes or until cheese is melted.

Uncover; sprinkle with basil.

Makes 2 servings.

Preparation time: 15 minutes.

Baking time: 20 minutes.

Per serving: About 242 cal, 15 g pro, 25 g car, 10 g fat, 37% cal from fat, 18 mg chol, 418 mg sod, 2 g fiber.

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