LOW CHOLESTEROL EGGPLANT PARMESAN
Steps:
- Preheat oven to 400 degrees F. Wash eggplant. Trim ends. Slice into 8 slices (approx 1/4" wide). Line a shallow baking pan with tin foil and heat olive oil in oven. Dip each slice of eggplant first in egg, then in crumbs mixed with 1/4 cup grated parmesan cheese. Add eggplant to hot oiled pan.
- Bake approx 10 min. then turn slices for 5-10 more minutes, browning both sides. Lower oven temp to 375°F. Spray a 9"x13" baking dish with cooking spray. Put a thin coat of marinara on bottom. Then transfer eggplant onto top of marinara, sprinkle with 1/2 cup mozzarella. Pour remaining marinara, spreading evenly on top of eggplant and cover with remaining mozzarella. Return to oven and bake for 30 minutes.
- Cook pasta as directed. Each serving is 2 slices eggplant and plenty of marinara and cheese atop a serving of Barilla Plus linguini in an individual-serve pasta bowl.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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