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HCG Eggplant Parmesan
by diana vandoorn
serves: 1
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  1 veggie, 1 dairy, 1 carb, & 1 egg
Ingredients:
  1 1/2 cup   eggplant cut into ¼ inch slices
  2 1/2 oz   fat free mozzarella, shredded
  1/2 cup   fat free croutons or ½ cup corn flakes
  1/4 cup   fat free pasta sauce
  1   egg beaten or ½ container Egg Beaters
Directions:
  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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  • Vegetables


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