EGGPLANT PARMESAN

Eggplant Parmesan image

Bring a classic Italian restaurant dish into your home kitchen with this 20-minute recipe.

Provided by Betty Crocker Kitchens

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup Progresso™ dry bread crumbs (any flavor)
2 teaspoons olive or vegetable oil
1 cup spaghetti sauce
1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)

Steps:

Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Nutrition Facts : Calories 195, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg

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