Kandie's Eggplant Parmesan
1 lg raw eggplant
2 1/2 c bottled spaghetti sauce
1 Tbs reduced fat parmesan cheese
1 c shredded reduced-fat Mexican
cheese
6 Tbs all purpose flour
3/4 c egg substitute
Slice eggplant between 1/8 to 1/4 inch. Lightly flour and coat each
slice with egg. Cook each slice of eggplant in a gridle or pan sprayed
with cooking spray. Eggplant will be done when it is golden brown on
each slide. Layer a baking dish with eggplant. Next, spread 1/2 cup
sauce over eggplant, sprinkle 1/4 of your reduced fat sargento cheese
over sauce. Then, when layering is complete, bake at 350 for 20-25
minutes.
Serving = i/8 of recipe
Points per Serving = 3
Servings = 8
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