Eggplant Parmigiana Recipe
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Eggplant Parmigiana

  • Prep Time: 5 or less minutes
  • Total Time: 35 minutes
  • Serves: 4


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 Carbohydrates0.0
Very Lean Meat0.0
Fat0.0
Milk0.0
Vegetable0.0
Fruit0.0
Lean Meat0.0
Bread/Starch2.0
Nutrition Information
Amount Per Serving
Calories 140
Calories from Fat0
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium15mg
Total Carbohydrate32g
Dietary Fiber1g
Sugars18g
Protein1g
Vitamin A10%
Vitamin C15%
Iron4%
Not a significant source of Calcium
 
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