Eggplant Parmesan

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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)

Directions:

1. Preheat oven to 350°.
2. 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.

By RecipeOfHealth.com