Crispy Baked Eggplant with Red Bell Pepper Sauce
Serving Size / Yield
- 6 lg. red bell peppers
- 2 Tbs. canola or olive oil
- 1 Tbs. garlic powder
- 1 tsp. ground rosemary
- 2 lg. Italian eggplant
- 3/4 C. Egg Beaters
- 1 C. Progresso Italian breadcrumbs
- cooking spray
- Parmesan cheese
For sauce: Preheat oven to 400 degrees. Wash peppers. Cut up, removing all ends, seeds, veins, etcetera, and cut into 6-8 slices per pepper. Place pepper pieces in shallow baking pan. Toss with oil and spices. Roast in oven for 40 minutes. Remove from oven. Place in food processor and blend on high until smooth. Pour into saucepan and keep warm on stove top over low heat.
For eggplant: Cut 1/2-inch slices. You will get about six good slices out of each eggplant. Spray baking sheet with cooking spray. Dip eggplant slices in Egg Beaters and the dredge in crumbs. Place on baking sheet. Repeat for all slices. Bake in a 400-degree oven for 30 minutes. (These two steps can be done simultaneously to save time.) Place crispy eggplant on plate and top with sauce and Parmesan cheese.
Points Plus per Serving Info: Protein 4.2g; Carbs 16.5g; Fat 7.8g; Fiber 1.5g 4 Points Plus per serving