| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Baking the eggplant slices instead of frying them keeps both fat and calories in check.

Eggplant Parmesan

1 beaten egg
1/4 cup fat-free milk
1/8 teaspoon pepper
1 cup crushed saltine crackers (28 crackers)
1/4 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 medium eggplant, sliced 1/4 inch thick (1 pound total)
Nonstick cooking spray
1 15-ounce can tomato sauce
1/2 teaspoon dried oregano, crushed
1 clove garlic, minced
3/4 cup shredded part-skim mozzarella cheese (3 ounces)

1. In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
2. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange eggplant in dish.
4. In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.
5. Bake, covered, in a 350 degree F oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.

Makes 4 servings.

Nutritional facts per serving: calories: 249, total fat: 9g, cholesterol: 85mg, sodium: 1095mg, carbohydrate: 28g, protein: 15g

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.