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Recipe of the Day
Asian Napa Cabbage Carrot Slaw with Snow Peas
A lively, fresh Asian-inspired side dish you can feel good about serving.
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Yield: Serves 4 - 2 slices per person.
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Eggplant Parmigiana
| Nutrition Information | |
| Calories: | 140 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 15mg |
| Carbohydrates: | 32g |
| Dietary Fiber: | 1g |
| Sugars: | 18g |
| Protein: | 1g |
| Vitamin A: | 500iu (10%) |
| Vitamin C: | 9mg (15%) |
| Calcium: | 0mg (0%) |
| Iron: | 0.7mg (3%) |
Eggplant is baked with a savory corn flake crust and served with pasta sauce and mozzarella cheese.
1 large eggplant
2 cups corn flake crumbs
pinch cayenne pepper
1/4 teaspoon garlic powder
1 cup nonfat plain yogurt
olive oil cooking spray
1 cup grated nonfat mozzarella cheese
2 cups pasta sauce, heated
Preheat oven to 350°. Slice eggplant lengthwise into 8 thick slices.
Combine corn flake 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 corn flake 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.
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