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Low Cholesterol Eggplant Parmesan
Low Cholesterol Eggplant Parmesan

Low Cholesterol Eggplant Parmesan

1 Hr(s)
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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
1
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.
2
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.
3
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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