Prep 10 mins
Cook 30 mins
This recipe was on myalli.com.
- 1⁄4 cup plain breadcrumbs
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 eggplant
- 1⁄8 cup liquid egg substitute
- 1 1⁄2 teaspoons extra virgin olive oil
- 1⁄4 cup spaghetti sauce
- 1⁄4 cup reduced-fat mozzarella cheese, shredded
- 1 cup frozen broccoli florets
- 2 breadsticks
- 8 ounces nonfat yogurt, favorite flavor
- 1⁄2 cup frozen blueberries
- Preheat over to 375°. Spray a baking sheet with non-stick cooking spray. Mix bread crumbs with pepper and garlic powder. Slice 1/4 of an eggplant into 1/2 inch slices. Dip into the egg substitute and then bread crumb mixture. Place on baking sheet and drizzle with the olive oil. Bake until golden and eggplant is tender about 15-20 minutes. Remove from oven and top with marinara sauce. Sprinkle with cheese. Place back in oven until the cheese melts over the top.
- Heat broccoli per package directions. Serve alongside the eggplant and breadsticks.
- Enjoy yogurt topped with blueberries for dessert.
- Serve your favorite calorie-free beverage with the meal.
First, I want to point out that yogurt and mozzarella cheese definitely aren't "lite", no matter how non-fat or reduced-fat they are. That aside, this recipe just wasn't delicious. I have eaten much better aubergine. This recipe didn't even call for onions or real diced tomatoes or anything like that. The sauce in a jar just isn't the same as real tomatoes.
hey! thank you for my comment regarding my "dog food for little fatties" I have had several dogs with problems and one who died of some really serious complications from diabetes, and I'm telling you it literally broke my heart. NOW - Eggplant Parmesan - One of my FAVORITES! Other that babagonush (sp?) the middle eastern dish, I have NEVER enjoyed eggplant. But eggplant parmesan ROCKS! and for it to be lite recipe is even better. My sensitive stomach does not care for extremely rich food. Love it! Thanks so much.