Try crumbled feta cheese as a delicious alternative for the mozzarella.
4 servings
4 thick slices eggplant (¾-inch)
1 egg, beaten
⅓ cup seasoned dry bread crumbs
2 tablespoons grated fat-free Parmesan cheese
4 ounces sliced fat-free mozzarella cheese
4 French rolls or hoagie buns, toasted
2 roasted small red peppers, halved
Pizza Sauce (recipe follows)
1. Dip eggplant slices in egg and coat with combined bread crumbs and Parmesan cheese. Cook in lightly greased large skillet over medium heat until tender and browned, about 5 minutes on each side. Top each eggplant slice with 1 ounce cheese; cook, covered, until cheese is melted, 2 to 3 minutes. Serve in buns with roasted red peppers and Pizza Sauce.
Pizza Sauce
4 servings (¼ cup each)
¼ cup each: chopped onion, green bell pepper
2 cloves garlic, minced
1 can (8 ounces) reduced-sodium tomato sauce
½ teaspoon each: dried basil and oregano leaves
Salt and pepper, to taste
1. Sauté onion, bell pepper, and garlic in lightly greased medium saucepan until tender, about 5 minutes. Stir in tomato sauce and herbs; heat to boiling. Reduce heat and simmer, uncovered, until sauce thickens, about 5 minutes. Season to taste with salt and pepper.
Per Serving:
Calories: 255
% of calories from fat: 13
Fat (gm): 3.6
Saturated fat (gm): 1
Cholesterol (mg): 58
Sodium (mg): 588
Protein (gm): 17
Carbohydrate (gm): 37.6
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.5
Meat: 1.0
Fat: 0.0
45-MINUTE PREPARATION TIP: Make Pizza Sauce before preparing the rest of the recipe.