Low Cholesterol Eggplant Parmesan - Kraft Recipes Top
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Low Cholesterol Eggplant Parmesan

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  • Preheat oven to 400 degrees F. Wash eggplant. Trim ends. Slice into 8 slices (approx 1/4" wide). Line a shallow baking pan with tin foil and heat olive oil in oven. Dip each slice of eggplant first in egg, then in crumbs mixed with 1/4 cup grated parmesan cheese. Add eggplant to hot oiled pan.
  • Bake approx 10 min. then turn slices for 5-10 more minutes, browning both sides. Lower oven temp to 375°F. Spray a 9"x13" baking dish with cooking spray. Put a thin coat of marinara on bottom. Then transfer eggplant onto top of marinara, sprinkle with 1/2 cup mozzarella. Pour remaining marinara, spreading evenly on top of eggplant and cover with remaining mozzarella. Return to oven and bake for 30 minutes.
  • Cook pasta as directed. Each serving is 2 slices eggplant and plenty of marinara and cheese atop a serving of Barilla Plus linguini in an individual-serve pasta bowl.


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