PCOS Meal Planner

Appetizer: Eggplant Parmigiana II

A lower fat version of this tasty dish.

This recipe includes superfoods such as:

Basil

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Ingredients

2 unpeeled eggplant, sliced thin
2 large eggs
4 fl oz water
1 1/2 cups bread crumbs
1 lb part skim milk ricotta cheese
4 slices mozzarella cheese shredded
2 cups tomato sauce
1/2 tsp salt
1 tbsp basil
1 tsp leaves oregano
1/3 tbsp parsley
1/4 cup parmesan cheese
1 second olive oil cooking spray

Instructions

1. Whisk together 1 egg, water and salt.

2. Thinly slice eggplant and dip in egg then bread crumbs.

3. Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.

4. While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.

5. Place 1/2 cup sauce in deep baking pan, then layer of cheese.

6. Top with eggplant and sauce alternating ending with sauce.

7. Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.

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Eggplant Parmigiana II

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Nutrition Facts

Serving Size: 8

Amount Per ONE Serving
Calories 292 kcal
Fat 11.12 g
Carbohydrate 31.52 g
Protein 18.31 g
Iron 118 mg
Calcium 290 mg
Cholesterol 81 mg
Monounsaturated Fat 3.17 g
Polyunsaturated Fat 1.13 g
Saturated Fat 5.9 g
Sodium 1076 mg
Sugar 7.51 g
Potassium 679 mg
Vitamin A 90 mcg
Vitamin C 110 mg
Fiber 6.8 g

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