Eggplant Parmigiana | Caesar Salad

Prep time: 25 minutes Cook time: 15 minutes

per serving: 341 calories; 15 grams protein; 19 grams total fat; 5 grams fiber; 5 grams saturated fat; 28 grams carbohydrates; 74 mgs cholesterol; 839 mgs sodium, 9 WW points plus

Vegetarian Lower Calorie

Eggplant Parmigiana

Ingredients

1 large eggplant

2 large eggs slightly beaten

1 tablespoon water

1 cup breadcrumbs

2 tablespoons vegetable oil

1/4 cup shredded Parmesan cheese

1 cup fresh basil chopped

1.5 cups prepared marinara sauce

1/2 teaspoon coarse salt

cooking spray

1 cup shredded mozzarella cheese

Instructions

Preheat oven to 400 degrees
[1]
Wash and peel eggplant, cut crosswise into 1/2 inch slices and season with salt.
[2]
In a small bowl, whisk eggs and water together. Dip eggplant slices into the egg mixture and then into breadcrumbs, turning to coat both sides.
[3]
Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add eggplant and cook until golden, turning once, 2-3 minutes per side. Work in batches if necessary; you may need to add additional oil between batches. Transfer to paper towels to drain; season with salt.
[4]
Spray the bottom of a baking dish with cooking spray and place eggplant slices in it in a single layer. If necessary, cut the slices to fit. Sprinkle with half of the basil and all of the Parmesan cheese. Top with marinara sauce, remaining basil and mozzarella cheese.
[5]
Bake for 12 minutes or until heated through and crisp.

Caesar Salad

Ingredients

1 package prepared Caesar salad

Instructions


[1]
Prepare and serve.