HCG Eggplant Parmesan
by diana vandoorn
serves: 1
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1 veggie, 1 dairy, 1 carb, & 1 egg |
Ingredients: |
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1 1/2 cup |
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eggplant cut into ¼ inch slices |
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2 1/2 oz |
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fat free mozzarella, shredded |
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1/2 cup |
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fat free croutons or ½ cup corn flakes |
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1/4 cup |
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fat free pasta sauce |
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1 |
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egg beaten or ½ container Egg Beaters |
Directions: |
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Preheat oven to 350°.
Crush croutons or corn flakes between 2 pieces of wax paper using a kitchen mallet or rolling pin.
Dip eggplant in egg, then coat with crumbs.
Place slices in a non-stick pan.
Cover eggplant with pasta sauce and top with mozzarella cheese.
Bake for 15-20 minutes, or until cheese is melted.
* Limit of two eggs each week
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