Recipe of Eggplant Parmesan

Ingredients

    1  medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
    Cooking spray
    1/3  cup finely shredded Parmesan cheese
    1/4  cup Progresso® dry bread crumbs (any flavor)
    2  teaspoons olive or vegetable oil
    1  cup spaghetti sauce
    1 1/2  cups shredded reduced-fat mozzarella cheese (6 ounces)

Directions

1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Nutrition Info

• 1 Serving

• Calories195
• Total Fat10g
  (Saturated Fat 4g)
• Cholesterol20mg
• Sodium480mg
• Total Carbohydrate18g
  (Dietary Fiber 3g)
• Protein11g

• Percent Daily Value*

• Vitamin A 12%
• Vitamin C 6%
• Calcium28%
• Iron 4%

• Exchanges

• Fat1
• High-Fat Meat1 1/2
• Starch1
• Vegetable1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

• Health Twist

  Eggplant Parmigiana is typically a high-fat dish. But this leaner version broils—instead of fries—the eggplant, for a significant fat and calorie savings.

• Purchasing

  Male eggplants have fewer seeds than the female variety does. Because these seeds are bitter, male eggplants are preferred. You can spot male eggplants because they have a rounder, smoother blossom end or base.