Eggplant Parmesan A La Joanne~ Recipe

Eggplant Parmesan A La Joanne~ Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
2 medium: Eggplants,
3 cup: Tomato sauce, low sodium
4: Egg whites,
8 ounce: Nonfat Mozzarella --,
1 cup: Melba toast crumbs,
Shredded,
2 tbsp: Fresh basil, chopped
2 tbsp: Grated Parmesan cheese,
1 tsp: Dried oregano,
2 tbsp: Grated sapsago cheese,
3 Cloves: Garlic, minced
2 tbsp: Chopped fresh parsley,
1/2 tsp: Ground black pepper,

Directions:

Wash, dry and peel the eggplants. Cut into 1/2-inch slices. Place egg
whites in a bowl; beat till frothy. In a another bowl, mix bread
crumbs, basil, oregano, garlic and pepper. Dip each slice into egg
whites, then into crumbs. Place on a non-stick baking sheet and broil
4 inches from heat until browned on both sides. Spread about 1/2 cup
of sauce in the bottom of a 9 x 13-inch baking dish. Add a layer of
eggplant slices. Sprinkle with a little mozzarella, Parmeasan and
sapsago. Repeat layers of sauce, eggplant and cheese, ending with
sauce, until all ingredients have been used. Sprinkle with parsley.
Cover with foil and bake at 350 degrees for about 30 minutes. Serves
6.

Per serving: 155 calories, 0.9 g fat (5% of calories), 4.5 g fiber,
21 g protein, 28.5 carbohydrates, 8 mg cholesterol, 548 mg sodium.
Good source of calcium.

Source: Prevention Magazine, August 1992 Typed for you by Marjorie
Scofield 5/4/95

Recipe By : Joanne DAgostino, R.D.

From: Marjorie Scofield Date: 05-07-95 (160) Fido:
Recipes


Source from luhu.jp