Prep Time: 5 minutes or less Cook Time: 35 minutes
Serves: 4 Ingredients 1 large eggplant 2 cups cornflake crumbs 1/8 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1 cup nonfat plain yogurt 1 spray olive oil cooking spray 1 cup grated nonfat mozzarella cheese 2 cups pasta sauce, heated
Preparation - Preheat oven to 350 degrees F. Slice eggplant lengthwise into 8 thick slices.
- Combine cornflake crumbs, cayenne pepper and garlic powder together in large mixing bowl.
- Coat eggplant slices with yogurt on both sides then press both sides well into cornflake crumb mixture.
- Set coated eggplant on cookie tray sprayed with olive oil cooking spray and spray top of eggplant lightly with olive oil spray.
- Bake for 15 minutes or until crisp and golden brown. Top with grated nonfat mozzarella and bake an additional 3-5 minutes until cheese melts.
- Serve each portion over 1/4 cup hot pasta sauce. Serve alone as an appetizer or as a main entree with side of spaghetti and mixed green salad, if desired.
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