Eggplant And Fresh Tomato Parmesan

Serving Size : 2
Ingredients

for prepare Eggplant And Fresh Tomato Parmesan

:

Amount	Measure	Ingredient - Preparation Method
1/2	cup	dry bread crumbs
1	tablespoon	shredded parmesan cheese
1	teaspoon	olive oil
1	clove	garlic - crushed
6		peeled eggplant slices - 1/4 inch thick
1		egg white - beaten
nonstick cooking spray eggplant and fresh tomato parmesan
1		tomato - sliced
1/2	cup	reduced-fat shredded mozzarella cheese
2	tablespoons	chopped fresh basil leaves

1. In medium bowl, combine bread crumbs, Parmesan cheese, oil and garlic. Dip one eggplant slice in egg white; coat lightly with bread-crumb mixture. Repeat with remaining slices. 2. Spray large skillet with cooking spray; heat over medium-high heat. Cook eggplant slices in a single layer 6 minutes on each side, until lightly browned and tender. 3. Arrange eggplant and tomato slices alternately in a 9-inch pie plate, overlapping slices. Sprinkle with mozzarella cheese. Cover with foil; bake at 400°F 20 minutes or until cheese is melted. Uncover; sprinkle with basil. Makes 2 servings. Preparation time: 15 minutes. Baking time: 20 minutes. Per serving: About 242 cal, 15 g pro, 25 g car, 10 g fat, 37% cal from fat, 18 mg chol, 418 mg sod, 2 g fiber.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .