Dinner: Eggplant Parmigiana

A low fat eggplant parm that bakes the eggplant instead of frying it without losing the flavor.

This recipe includes superfoods such as:

Basil

Health benefits of Eggplant Parmigiana

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 oz mozzarella cheese, shredded
1 cup part skim ricotta cheese
1 large egg
1 tsp leaves basil
1 tsp garlic powder
1 unpeeled whole eggplant
2 cups tomato sauce
2 fl oz water
1/2 cup seasoned bread crumbs

Instructions

1. Thinly slice eggplant into large coins . Dip in egg and water mixture and coat with bread crumbs.

2. Place on non-stick cookie sheet sprayed with cooking spray, like Pam. Spray tops of eggplant pieces as well.

3. Bake on 350 °F (175 °C) for 30 minutes or until tender.

4. Mix remaining egg with cheeses and seasonings.

5. Put 1/2 cup of sauce in bottom of bread pan, top with cheese mixture then layer eggplant and sauce; finish with sauce.

6. Bake on 350 °F for 1 hour and serve.

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