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A low fat eggplant parm that bakes the eggplant instead of frying it without losing the flavor.
1 oz mozzarella cheese, shredded
1 cup part skim ricotta cheese
1 large egg
1 tsp leaves basil
1 tsp garlic powder
1 <span class="measurestring" title="eggplant, unpeeled (approx 1-1/4 lb)">unpeeled</span> whole eggplant
2 cups tomato sauce
2 fl oz water
1/2 cup seasoned bread crumbs
Thinly slice eggplant into large coins . Dip in egg and water mixture and coat with bread crumbs.
Place on non-stick cookie sheet sprayed with cooking spray, like Pam. Spray tops of eggplant pieces as well.
Bake on 350 °F (175 °C) for 30 minutes or until tender.
Mix remaining egg with cheeses and seasonings.
Put 1/2 cup of sauce in bottom of bread pan, top with cheese mixture then layer eggplant and sauce; finish with sauce.
Bake on 350 °F for 1 hour and serve.
in 1 serving of Eggplant Parmigiana.
, 46% carbs, 23% protein.
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