Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 1 medium eggplant (1 lb.), cut into 1/4-inch slices, 1 tbsp. low calorie mayonnaise, 1/2 c. italian seasoned bread crumbs, 1 c. low-fat cottage cheese and 1 egg, slightly beaten, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Put eggplant in one layer on a cookie sheet sprayed with nonstick coating.
Spread with mayonnaise.
Sprinkle with crumbs. Bake 10 minutes at 475Β°; remove from oven.
Combine cottage cheese with egg and garlic salt.
π· Perfect Pairings
Complete your meal with these
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