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Old 12-07-2006, 01:04 PM
barbszy's Avatar
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Location: Southern NJ, near Philadelphia
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Eggplant Parmesan

as posted by cat lover in WFD 08/06:

Eggplant parmesan

2 medium eggplants (about 2 pounds total)
4 egg whites, beaten
1/2 cup dried bread crumbs (I like to use the Italian ones in this)
1/4 cup flour
1/2 cup grated fat free parmesan cheese
olive oil in a spray
1 cup shredded fat free mozzarella cheese

2 cans (1 pound each) unsalted tomatoes, crushed
1 can (6 oz) tomato paste
1 medium onion, chopped
1 1/2 tsp garlic, crushed
2 tsp dried Italian seasoning
1/4 tsp pepper
1/4 tsp crushed red pepper

Combine all the sauce ingredients in a 2 qt saucepan and stir to mix. Bring to a boil and reduce heat to low, cover and simmer 20 minutes. Set aside and keep warm. Trim ends of eggplant, but don't peel. Cut each crosswise into 1/2" slices. Place egg whites in a shallow pan. Combine bread crumbs, flour, and 1/4 cup of the parmesan cheese in another bowl. Dip eggplant into beaten egg whites and then into crumbs. Coat a large baking sheet with the olive oil and arrange eggplant in a single layer on pan. Bake at 400 degrees 15 to 20 minutes or till golden brown. Coat a 9 x 13" pan with fat free cooking spray. Put eggplant slices in the 13 x 9 pan and slightly overlap them so that they all fit in a single layer. Pour the sauce over the eggplant and sprinkle with the mozzarella chees and remaining parmesan. Bake at 400 degrees for 5 minutes or just till cheese is melted. We serve this over hot spaghetti. Makes 6 servings

This only has 1.1 g fat per serving, 10 mg cholesterol, and 210 calories.
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