Italian

Low Cal Eggplant Parmesan is for Dinner.

Low Cal Eggplant Parmesan takes 20 minutes to prepare.

Low Cal Eggplant Parmesan takes 60 minutes to cook.

Low Cal Eggplant Parmesan makes 4 servings.

The ingredients for Low Cal Eggplant Parmesan are:

1 medium eggplant
2 egg whites
1/2 cup whole wheat bread crumbs
2 tbsp. skim milk
1 tbsp. Parmesan cheese
2 cups tomato sauce
1/2 cup part skim mozzarella

Here is how you make Low Cal Eggplant Parmesan:

Slice eggplant ( make about 8 slices 1/2 inch thick ).In small bowl beat together egg white and milk.In another bowl combine bread crumbs and Parmesan cheese.Line baking sheet with foil and dip eggplant slices into egg mixture. Then coat with crumb mixture.Place on baking sheet and bake at 350 ? for 15 minutes.Turn over slices and bake another 10 mins. Remove slices and layer in baking dish with tomato sauce and Parmesan cheese.Bake coved at 350 °ree; for 25 minutes,uncover and bake 10 more mins. Makes 4 servings.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user HEATHERSNYDER.

The nutritional information for Low Cal Eggplant Parmesan is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 232.8

• Total Fat: 8.0 g
• Cholesterol: 17.8 mg
• Sodium: 956.6 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 6.3 g
• Protein: 13.7 g

Low Cal Eggplant Parmesan is Italian cuisine.