Eat– for Good Health

Eggplant Parmesan  can be served with spaghetti squash which has virtually no calories instead of pasta. 

Ingredients for 1 serving:

1/4 cup tomato sauce, low sodium

5 Tbsp. of bread crumbs, low sodium

1 tsp. Italian seasoning

1/4 tsp. oregano

3 egg whites

1 oz. low fat shredded mozzarella cheese

enough olive oil to cover a baking pan, but then wipe off with a paper towel

small eggplant

Cut in quarters and remove seeds from a spaghetti squash.  Place 1/2 inch water in a pan and bake at 350 degrees for an hour.  Remove and flake with a fork so that it looks like spaghetti.  Slice eggplant thin in 1/4-inch rounds.  Lightly beat egg whites in a shallow plate and mix breadcrumbs and seasonings in a second plate.  Coat eggplant slices with egg whites and then dip in breadcrumbs.  Place on baking pan or casserole dish, lightly coated with olive oil.  Spread with tomato sauce, sprinkle with the cheese, and bake at 400 degrees for 6 minutes.  Reduce heat in oven down to 350 and bake for ten minutes.  Serve with spaghetti squash and a tossed green salad.

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