Italian Eggplant


  • 1 small eggplant
  • 1/4 cup Egg Beaters
  • 1/2 cup Italian seasoned bread crumbs
  • 1 1/2 cups spaghetti sauce


  1. Spray nonstick skillet with cooking spray.
  2. Remove peel of eggplant and slice into circles. Dip slices into Egg Beaters then into bread crumbs.
  3. Place each round in skillet and brown on both sides.
  4. Place in oven-proof casserole, putting a generous tablespoon of spaghetti sauce on each eggplant round. Stack if necessary.
  5. Bake covered at 350 degrees F for 30 minutes.

Yield: 4 servings

Total fat 2.6g; sat fat 0.01; cholesterol 0.22mg