www.monthlymealplanner.com
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 1 veggie, 1 dairy, 1 carb, & 1 egg |
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| Ingredients: | |||||
| 1 1/2 cup | eggplant cut into ¼ inch slices | ||||
| 2 1/2 oz | fat free mozzarella, shredded | ||||
| 1/2 cup | fat free croutons or ½ cup corn flakes | ||||
| 1/4 cup | fat free pasta sauce | ||||
| 1 | egg beaten or ½ container Egg Beaters | ||||
| Directions: | |||||
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Preheat oven to 350°.
Crush croutons or corn flakes between 2 pieces of wax paper using a kitchen mallet or rolling pin. Dip eggplant in egg, then coat with crumbs. Place slices in a non-stick pan. Cover eggplant with pasta sauce and top with mozzarella cheese. Bake for 15-20 minutes, or until cheese is melted. * Limit of two eggs each week |
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