Eggplant Parmesan

Bring a classic Italian restaurant dish into your home
kitchen with this 15-minute recipe.

Prep: 5 min - Broil: 11 min

1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup Progresso® dry bread crumbs (any flavor)
2 teaspoons olive or vegetable oil
1 cup spaghetti sauce
1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)


1. Set oven control to broil. Generously spray both sides of
each eggplant slice with cooking spray. Place on rack in broiler
pan. Broil with tops 4 to 5 inches from heat about 10 minutes,
turning once, until tender.

2. While eggplant is broiling, mix Parmesan cheese and bread
crumbs; toss with oil.

3. Heat spaghetti sauce in 1-quart saucepan over medium heat
about 2 minutes, stirring occasionally, until heated through.
Remove from heat; cover to keep warm.

4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices.
Spoon bread crumb mixture over cheese. Broil about 1 minute or
until cheese is melted and crumbs are brown. Top eggplant with
spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Makes 6 servings

Nutritional Info Per 1 Serving:
Calories 195 (Calories from Fat 95); Fat 10g (Saturated 4g);
Cholesterol 20mg; Sodium 480mg; Potassium 390mg;
Carbohydrate 18g (Dietary Fiber 3g); Protein 11g

Diet Exchanges: 1 Starch; 1 1/2 High-Fat Meat; 1 Vegetable; 1 Fat
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.