Ingrediënten voor 4 personen

1 large eggplant
2 cups corn-flake crumbs
1 pinch cayenne pepper
? tsp. garlic powder
1 cup nonfat plain yogurt
Olive oil cooking spray
1 cup grated nonfat mozzarella cheese
16 oz. pasta sauce, heated

Hulpmiddelen

Nutritional Analysis
Calories: 160
Total fat: 0 grams
Saturated fat: 0 grams
Dietary fiber: 4 grams
Protein: 11 grams
Sodium: 500 mg
Cholesterol: 5 mg

Bereidingswijze

Preheat oven to 350?. Slice eggplant lengthwise into ?-inch thick slices. (It is optimal to get six or eight slices; that way, you have 1 ? to 2 slices per person.) Combine corn-flake crumbs, cayenne pepper, and garlic powder in a large mixing bowl. Coat eggplant slices with yogurt on both sides and then press sides into corn-flake crumb mixture.
Set coated eggplant on a baking tray coated with olive oil cooking spray, and lightly coat the top of the eggplant with olive oil spray. Bake for 15 minutes or until crisp and golden brown. Top with grated nonfat mozzarella and bake an additional 3 to 5 minutes until cheese melts. Serve each portion over ? cup hot pasta sauce.