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Eggplant Parmigiana II
A lower fat version of this tasty dish.
1 second olive oil cooking spray
2 large eggs
4 <span class="measurestring" title="slice (1 oz)">slices</span> mozzarella cheese shredded
1/4 cup parmesan cheese
1 lb part skim milk ricotta cheese
1 tsp leaves oregano
1 tbsp basil
1/2 tsp salt
2 <span class="measurestring" title="eggplant, unpeeled (approx 1-1/4 lb)">unpeeled</span> eggplant, sliced thin
1/3 tbsp parsley
2 cups tomato sauce
4 fl oz water
1 1/2 cups bread crumbs
Whisk together 1 egg, water and salt.
Thinly slice eggplant and dip in egg then bread crumbs.
Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
Place 1/2 cup sauce in deep baking pan, then layer of cheese.
Top with eggplant and sauce alternating ending with sauce.
Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.
in 1 serving of Eggplant Parmigiana II.
, 42% carbs, 24% protein.
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