Italian

Egg plant Parmesan Angela McPherson is for Dinner.

Egg plant Parmesan Angela McPherson takes 20 minutes to prepare.

Egg plant Parmesan Angela McPherson takes 60 minutes to cook.

Egg plant Parmesan Angela McPherson makes 4 servings.

The ingredients for Egg plant Parmesan Angela McPherson are:

Eggplant
Garlic powder
Kraft Reduced fat Parmesan grated
Egg whites
Water
Marinara sauce

Here is how you make Egg plant Parmesan Angela McPherson:

-preheat oven to 400-Peel eggplant and slice into 1/4 inch slices. -combine cheese and garlic powder.-mix egg white with 4 tablespoons water and whip until foamy.-dip eggplant into egg mixture and coat with cheese mixture.-bake for 30 minutes, turn over place a heavy Tablespoon of Sauce on each and bake an additional 30 minutes.Serving Size: Makes appprox. 16 pieces total depending upon the eggplant.Number of Servings: 4Recipe submitted by SparkPeople user ANGELA1972MAC.

The nutritional information for Egg plant Parmesan Angela McPherson is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 105.2

• Total Fat: 3.2 g
• Cholesterol: 15.0 mg
• Sodium: 256.5 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 3.1 g
• Protein: 6.5 g

Egg plant Parmesan Angela McPherson is Italian cuisine.

The dietary needs meet for Egg plant Parmesan Angela McPherson is Low Carb