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Ingredients
- 1 large eggplant
- 2 cups cornflake crumbs
- 1/8 teaspoons cayenne pepper
- 1/4 teaspoons garlic powder
- 1 cups nonfat plain yogurt
- 1 spray olive oil cooking spray
- 1 cups grated nonfat mozzarella cheese
- 2 cups pasta sauce, heated
Preparation:
- Preheat oven to 350 degrees F. Slice eggplant lengthwise into 8 thick slices.
- Combine cornflake crumbs, cayenne pepper and garlic powder together in large mixing bowl.
- Coat eggplant slices with yogurt on both sides then press both sides well into cornflake crumb mixture.
- Set coated eggplant on cookie tray sprayed with olive oil cooking spray and spray top of eggplant lightly with olive oil spray.
- Bake for 15 minutes or until crisp and golden brown. Top with grated nonfat mozzarella and bake an additional 3-5 minutes until cheese melts.
- Serve each portion over 1/4 cup hot pasta sauce. Serve alone as an appetizer or as a main entree with side of spaghetti and mixed green salad, if desired.
Diet Exchange
| Other Carbohydrates | 0.0 |
| Very Lean Meat | 0.0 |
| Fat | 0.0 |
| Milk | 0.0 |
| Vegetable | 0.0 |
| Fruit | 0.0 |
| Lean Meat | 0.0 |
| Bread/Starch | 2.0 |
Nutrition Information
| Amount Per Serving |
| Calories |
140 |
| Calories from Fat | 0 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 15mg |
| Total Carbohydrate | 32g |
| Dietary Fiber | 1g |
| Sugars | 18g |
| Protein | 1g |
| Vitamin A | 10% |
| Vitamin C | 15% |
| Iron | 4% |
| Not a significant source of Calcium |
