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Baked Egg Plant Parmesan

Servings: 6

A new approach to the traditional baked egg plant parmesan.

Ingredients

  1/4 cup Italian-style bread crumbs

  1 large egg plant, peeled if desired

  PAM® Original No-Stick Cooking Spray

  1 cup shredded part-skim mozzarella cheese

  1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained

  1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano

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Directions

1.Preheat oven to 425°F. Place bread crumbs in shallow dish; set aside.

2.Cut eggplant into 12 slices, about 1/2-inch thick. Spray each side of slices with cooking spray. Coat with bread crumbs on both sides and place on baking sheet. Bake 10 minutes or until tender, turning once. Top slices evenly with cheese; bake 1 minute more or until cheese has softened.

3.Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.


Nutritional Information:

Calories 202

Total Fat 6g, 9%

Saturated Fat 3g, 16%

Cholesterol 18mg, 6%

Sodium 859mg, 36%

Total Carbohydrate 27g, 9%

Dietary Fiber 6g, 25%

Protein 10g