• 2 Ratings
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Ingredients

Directions

  • Heat oven to 375°. Fit a baking sheet with a rack and coat with nonstick cooking spray.

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  • Place flour, egg whites and panko in separate shallow dishes. Dredge eggplant slices in flour, dip in egg whites and coat with panko. Place on prepared rack. Bake at 375° for 45 minutes or until tender.

  • Spread 1 cup of the sauce over the bottom of a 13 x 9-inch baking dish. Place half the eggplant slices over sauce and season with 1/8 tsp each of the salt and pepper. Layer with 1 cup of the sauce, 1 cup of the mozzarella and the basil. Repeat layering with remaining eggplant, salt, pepper, sauce and mozzarella.

  • Sprinkle 1/4 cup of the Parmesan over top and loosely tent with nonstick foil. Bake at 375° for 30 minutes or until bubbly.

  • Serve with cooked spaghetti, remaining Parmesan and, if desired, additional sauce.

Tips

Reduced-fat mozzarella cuts fat by a third

Nutrition Facts

500 calories; 9 g total fat; 28 mg cholesterol; 798 mg sodium. 84 g carbohydrates; 29 g protein;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0