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Servings:
4
1 large eggplant
1/2 cup egg whites (about 4 large egg whites)
1 cup Fiber One bran cereal (original); ground to a breadcrumb-like
consistency in the blender
1 cup canned tomato sauce w/ Italian flavoring (such as Hunt's Tomatoes Sauce
with Basil, Garlic & Oregano)
1 cup shredded fat-free mozzarella cheese 1/4 cup reduced-fat grated
parmesan-style topping
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Optional: dried Italian seasonings (basil, oregano, etc.)
Preheat oven to 375° F. Slice ends off of eggplant, and cut it
lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on
both sides (to remove excess moisture). Spray a large baking pan with
nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you
like, additional seasonings. Coat eggplant slices on both sides -- first with
egg whites, and then with Fiber One crumbs. Place slices flat on the baking
pan, and cook in the oven for 30 minutes. Then, flip slices over and bake
until browned on both sides (about 10 minutes longer).
Remove pan from oven, but
leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X
8" baking dish sprayed lightly with nonstick spray. Arrange half of the
baked eggplant slices evenly over the sauce. Continue to layer ingredients
evenly in this order: sauce (1/4 cup), mozzarella and parm
topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce
(1/4 cup), and cheeses (remaining amounts).
Cover dish with foil and
return to the oven. Bake for 25 minutes, or until heated throughout. Allow to
cool slightly, and then cut into quarters. Enjoy!
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