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Low Cholesterol Eggplant Parmesan
Low Cholesterol Eggplant Parmesan

Low Cholesterol Eggplant Parmesan

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 eggplant (enough to get 8 1/4" slices)
1/4 cup egg substitute
1/2 cup Italian bread crumbs mixed with 1/4 cup Kraft Grated Parmesan Cheese
3 Tbsp extra virgin olive oil
1 jar Barilla Marinara
1 cup Kraft part skim milk mozzarella cheese
1 box (16 oz.) Barilla Plus Linguini
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Let's Make It
Preheat oven to 400 degrees F. Wash eggplant. Trim ends. Slice into 8 slices (approx 1/4" wide). Line a shallow baking pan with tin foil and heat olive oil in oven. Dip each slice of eggplant first in egg, then in crumbs mixed with 1/4 cup grated parmesan cheese. Add eggplant to hot oiled pan.
Bake approx 10 min. then turn slices for 5-10 more minutes, browning both sides. Lower oven temp to 375°F. Spray a 9"x13" baking dish with cooking spray. Put a thin coat of marinara on bottom. Then transfer eggplant onto top of marinara, sprinkle with 1/2 cup mozzarella. Pour remaining marinara, spreading evenly on top of eggplant and cover with remaining mozzarella. Return to oven and bake for 30 minutes.
Cook pasta as directed. Each serving is 2 slices eggplant and plenty of marinara and cheese atop a serving of Barilla Plus linguini in an individual-serve pasta bowl.
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