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Monday, July 15, 2013

Eggplant Parmesan Stacks

2 eggplants
1 cup crushed fiber one cereal
1 cup bread crumbs
3 TBSP flax seed
2 eggs, whisked
Cooking spray
Spaghetti Sauce
Shredded Mozzarella Cheese 

Slice eggplants in 1/2 inch slices and place in a colander with salt.  Allow to drain for 30 minutes and then rinse off salt.  Pat slices dry.
Preheat oven at 375. 
Place egg in a bowl and in another bowl mix crushed fiber one cereal, bread crumbs, and flax seed.  Dip each slice into egg and then coat on both sides with dry mixture.  place on parchment lined baking sheet.  Spray top of slice with cooking spray before cooking for 20 minutes. Turn over and spray again and cook for another 10 minutes.

Top one slice with spaghetti sauce and mozzarella cheese.  Place another piece on top and repeat.  Place stack back into oven to melt cheese.  You can add as much sauce and cheese to your liking.  I prefer this to regular eggplant parmesan because it is not as soft and mushy; but still has a great taste.   Since this is baked, not fried, you also cut a ton of calories and fat.

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