Serves: 8
Total Calories: 262
1. Preheat the oven to 400°F. Lightly coat 2 baking sheets with 1 tsp oil each. Spray a 9 x 13-inch baking pan with nonstick cooking spray.
2. In a shallow bowl, beat the eggs with the water. In another shallow bowl, combine the bread crumbs, 1/4 cup of the Parmesan cheese, and the Italian seasoning.
3. Dip the eggplant slices into the egg mixture, then coat with the bread crumb mixture. Discard any leftover egg or bread crumb mixture. Arrange the slices, one layer deep, on the prepared baking sheets. Bake until lightly browned, about 15 minutes, then turn the slices and bake until crisp-edged, 15-20 minutes more.
4. In a medium saucepan, combine the tomatoes with the garlic. Bring to a boil, covered, stirring as needed lower the heat and simmer 15 minutes. Set aside.
5. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange a single layer of eggplant slices over the sauce, then top with another layer of sauce. Sprinkle with 1/3 of the mozzarella cheese, then top with another layer of eggplant slices. Repeat to make 2 more layers, then sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until bubbly, about 20 minutes.
EXCHANGES
1 Starch
1 Lean Meat
2 Vegetable
1 Fat
NUTRITION FACTS
Calories 219
Calories from Fat 74
Total Fat 8g
Saturated Fat 4g
Cholesterol 84mg
Sodium 666mg
Carbohydrate 26g
Dietary Fiber 4g
Sugars 10g
Protein 13g
This Eggplant Parmigiana recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.
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