Eggplant Parmesan (Low Cholesterol) Recipe

Ingredients
  • 1 egg, beaten
  • 1/4 cup skim milk
  • 1/8 teaspoon pepper
  • 1 cup saltine crackers, crushed (28 crackers)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons dried parsley flakes
  • 1 eggplant, sliced inch 1/4 inch pcs(1 lb total) (medium)
  • 1 can tomato sauce (15 ounce can)
  • 1/2 teaspoon dried oregano, crushed
  • 1 clove garlic, minced
  • Nonstick spray coating
  • 3/4 cup part-skim mozzarella cheese, shredded (3 ounce)
Directions
In a small bow1 Combine egg, milk and pepper. In another bowl, stir

together cracker crumbs, Parmesan cheese and dried parsley flakes.

Dip eggplant slices in the milk mixture to coat, then dip in cracker mixture, coating both sides. Spray a 12 x 7-1/2 x 2 inch baking dish with nonstick spray. Arrange coated eggplant slices in dish. In a bowl, stir together tomato sauce oregano and garlic and pour over eggplant. Bake, covered at 350° for 40 minutes or until eggplant is tender. Remove and sprinkle with mozzarella cheese and bake, uncovered 10 minutes more. Makes 4 servings.

Similar Recipes
Eggplant Parmesan
a few leaves of fresh basil
eggplant
flour for coating
garlic
onion
Parmesan Bacon Potatoes
Rating of 5 out of 5.0 stars
bacon
chives
cream
flour
green onions
Parmesan Risotto
Rating of 5 out of 5.0 stars
Arborio rice
butter
chicken
extra virgin olive oil
garlic

Eggplant Parmesan (Low Cholesterol) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com