Hi! I made this just recently, and it was great! The bottom got burned, but I ate it anyway! LOL!

Skillet Eggplant Parmesan
Family Circle Magazine
Servings: 6

[img]graemlins/thumbup.gif[/img] This can be made lowfat by using egg substitute, omitting the olive oil, baking the eggplant @ 400. for about 15- 20 minutes before placing in the skillet, using lowfat marinara sauce, using lowfat cheese and less of it, and omitting the Parmesan cheese.

237 Calories; 7g Fat (24.6% calories from fat); 13g Protein; 33g Carbohydrate; 6g Dietary Fiber; 11 mg Cholesterol; 1348 mg Sodium.
**POINTS: 5**

Original Recipe:

1 1/2 pounds eggplant, unpeeled, 1/4-inch slices
2 eggs, lightly beaten or more as needed
4 tablespoons olive oil
1 26 oz jar marinara sauce
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
4 ripe plum tomatoes, seeded and chopped
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

1. Dip eggplant slices into egg; coat with crumbs.

2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Cook eggplant in 3 batches until browned, 2 minutes each side; add oil as needed. Transfer to plate.

3. Let skillet cool slightly; wipe clean. Spread 3/4 cup marinara sauce in skillet; arrange half of eggplant on top.

4. Mix salt, Italian seasoning, pepper flakes and tomatoes in bowl. Spoon half over eggplant; top with 1 cup marinara sauce. Sprinkle with 1 1/2 cups mozzarella, 2 tablespoons Parmesan. Repeat layering, placing mozzarella in mounds on top so each serving will have a portion. Cover skillet; simmer 20 minutes, until heated through and
cheese is melted.

"Nutrient Value Per Serving:
407 calories, 24 g fat (8 g saturated), 16 g protein, 34 g carbohydrate, 6 g fiber, 1,414 mg sodium, 105 mg cholesterol."

Per Serving (excluding unknown items): 413 Calories; 24g Fat (52.0% calories from fat); 17g Protein; 33g Carbohydrate; 6g Dietary Fiber; 99 mg Cholesterol; 1458 mg Sodium.

Jeannette [img]graemlins/kiss.gif[/img]