EGGPLANT PARMIGIANA

EGGPLANT IS THE STAR OF THIS DISH, SO BE SURE TO CHOOSE A QUALITY ONE. IT SHOULD BE FIRM, SMOOTH-SKINNED, AND HEAVY FOR ITS SIZE.

START TO FINISH 30 minutes

• 1 small eggplant (12 oz.)
• 1 egg, lightly beaten
• 1 Tbsp. water
• ¼ cup all-purpose flour
• 2 Tbsp. vegetable oil
• ⅓ cup grated Parmesan cheese
• 1 cup meatless spaghetti sauce
• ¾ cup shredded mozzarella cheese (3 oz.)
• Shredded fresh basil (optional)

1. Wash and peel eggplant; cut crosswise into ½-inch slices. In a shallow bowl combine egg and the water. Place the flour in a second shallow bowl. Dip eggplant slices into egg mixture, then into flour, turning to coat both sides.

2. In a large skillet cook eggplant, half at a time, in hot oil over medium-high heat 4 to 6 minutes or until golden, turning once. (If eggplant browns too quickly, add additional oil and reduce heat to medium.) Drain on paper towels.

3. Wipe the skillet with paper towels. Arrange the cooked eggplant slices in the skillet; sprinkle with the Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cook, covered, over medium-low heat 5 to 7 minutes or until heated through. If desired, top with basil. MAKES 4 SERVINGS.

PER SERVING 250 cal., 15 g fat (5 g sat. fat), 70 mg chol., 563 mg sodium, 20 g carb., 5 g fiber, 12 g pro.