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Ingredients
- 1 c. Tomatoe puree
- 1 c. Crushed tomatoes
- 1 can Tomato paste, (small)
- 1 x Onion, minced
- 3 c. Fresh mushrooms, minced Salt & pepper Fresh basil Fresh oregano Extra virgin olive oil
- 1 x Eggplant, peeled and sliced Italian breadcrumbs
- 2 x Large eggs Splash lowfat milk
- 1/2 c. Parmesan cheese Pam cooking spray
Directions
- How to Prepare: The Sauce
- 1. In a saucepan, brown the onion, green pepper and mushrooms.
- 2. Add in tomato puree, crushed tomatoes and tomato puree.
- 3. Season to taste...and let simmer.
- How to Prepare: The Eggplant
- 1. Thinly slice eggplant into round discs...and blot with paper towels to absorb moisture.
- 2. In a medium glass bowl beat the Large eggs and add in the lowfat milk to it.
- 3. Dip the eggplant into the egg mix and then into the breadcrumbs to coat it.
- 4. Spray cooking sheet lightly with Pam cooking spray, and then spread eggplant slices onto cookie sheet.
- 5. This then goes into a 450 degree oven for 20 min, flip slices after 10 min.
- Assemble the Dish
- 1. Begin layering...First the sauce, then the eggplant, more sauce then cheese to fill up pan.
- 2. Bake assembled dish at 350 degrees for about 20 min or possibly till cheese is melted and dish is bubbling.
- 3. Let the dish rest for 5 - 10 min before cutting...or possibly it will be too runny.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1229g | |
| Calories 432 | |
| Calories from Fat 26 | 6% |
| Total Fat 3.09g | 4% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1441mg | 60% |
| Potassium 4788mg | 137% |
| Total Carbs 96.99g | 26% |
| Dietary Fiber 29.7g | 99% |
| Sugars 52.62g | 35% |
| Protein 23.79g | 38% |
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