Eggplant Parmesan

Eggplant Parmesan


[typical values per 100g]:

Calories: 577

Protein: 27.5 g

Carbohydrates: 83.1 g

Sugars: 35.1 g

Fat: 14.9 g

Saturated Fat: 3.6 g

Fiber: 12.0 g

Sodium: 898.2 mg

Preparation: 10 Minutes

Cook Time: 25 Minutes

Serves: 1

Storage Info: N/A

1. Preheat oven to 375°F. Spray a baking sheet with non-stick cooking spray. Mix bread crumbs with pepper and garlic powder. Slice ¼ of an eggplant into ½ 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.

2. Heat broccoli per package directions. Serve alongside the eggplant and breadsticks.

3. Enjoy yogurt topped with blueberries and whipped topping for dessert.

4. Serve your favorite calorie-free beverage with the meal.

Nutrition bug value


¼ cup bread crumbs, plain

¼ tsp black pepper

¼ tsp garlic powder

¼ eggplant

⅛ cup liquid-egg substitute

1 tsp extra virgin olive oil

¼ cup spaghetti sauce, jarred or canned

¼ cup cheese, mozzarella, reduced fat, shredded

1 cup broccoli florets, frozen

1 breadstick

8 oz yogurt, fat-free, favorite flavor

¾ cup blueberries, frozen

1 tbsp fat-free whipped topping, frozen