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Cook'n with Betty Crocker 
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Layered Eggplant Parmigiana |
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Serves: 6 Print this Recipe2 cups water 1 cup uncooked bulgur wheat 3/4 cup cholesterol-free egg substitute or 3 eggs 3/4 cup Italian-style dry bread crumbs 1/4 cup chopped fresh parsley 1/4 cup Parmesan cheese 1 tablespoon chopped fresh or 1 tsp dried basil leaves 1 tablespoon vegetable oil or olive 1 small eggplant (about 1 pound), thinly sliced 1 (8-ounce) can tomato sauce 1/2 cup shredded part-skim mozzarella cheese (2 ounces) Heat water to boiling in 2-quart saucepan; remove from heat and stir in bulgur. Let stand uncovered 30 to 60 minutes or until liquid is absorbed. Mix bulgur, egg product, bread crumbs, parsley, Parmesan cheese and basil. Heat oil in 10-inch skillet over low heat. Place half of the eggplant slices in skillet; top with bulgur mixture. Arrange remaining eggplant slices over bulgur; top with tomato sauce. Cover and cook 30 to 35 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. 1 Serving: Calories 260 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 10mg; Sodium 500mg; Carbohydrate 46g (Dietary Fiber 9g); Protein 14g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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