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  • 1 ½ cups eggplant cut into ¼ inch slices
  • 2 ½ oz fat free mozzarella, shredded
  • ½ cup fat free croutons or ½ cup corn flakes
  • ¼ cup fat free pasta sauce *
  • 1 egg **, beaten or ½ container Egg Beaters®

1 Veggie, 1 dairy, and 1 carb


  1. Preheat oven to 350°.
  2. Crush croutons or corn flakes between 2 pieces of wax paper using a kitchen mallet or rolling pin.
  3. Dip eggplant in egg, then coat with crumbs.
  4. Place slices in a non-stick pan.
  5. Cover eggplant with pasta sauce and top with mozzarella cheese.
  6. Bake for 15-20 minutes, or until cheese is melted.

* Product Recommendation: Two Brands that fit the guidelines: Hunt's Pasta Sauce No Added Sugar and Walnut Acres Low Sodium Tomato & Basil. These are only recommendations, not the only ones you can use.

** Limit of two eggs each week.