Eggplant Parmesan

Yield: 4 servings (serving size: 3 eggplant slices and 3/4 cup pasta)

Ingredients

• 1  cup  dry breadcrumbs
• 1/2  cup  (2 ounces) finely grated fresh Parmesan cheese
• 1/4  cup  chopped fresh parsley
• 1  tablespoon  dried Italian seasoning
• 1  teaspoon  salt-free lemon pepper
• 1/2  teaspoon  salt
• 2  (1-pound) eggplants, each peeled and cut crosswise into 6 slices
• 1  cup  all-purpose flour
• 2  large egg whites, lightly beaten
• 1  large egg, lightly beaten
• Cooking spray
• 1  (25.5-ounce) jar fat-free marinara sauce
• 1  cup  (4 ounces) shredded part-skim mozzarella cheese
• 3  cups  hot cooked angel hair pasta (about 6 ounces uncooked pasta)

Preparation

Preheat oven to 350°.

Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in eggs; dredge in the breadcrumb mixture. Arrange eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve over pasta.

Nutritional Information

Calories:

472 (17% from fat)

Fat:

8.8g (sat 4.3g,mono 2.4g,poly 0.9g)

Protein:

24.4g

Carbohydrate:

72.8g

Fiber:

8.7g

Cholesterol:

73mg

Iron:

7.7mg

Sodium:

721mg

Calcium:

380mg