Also from MealLeaniYumm by Norene Gilletz Preheat oven to 375. Sprinkle eggplant with salt & let stand 20 minutes. Rinse well & pat dry with paper towels. Combine crumbs, Parmesan & seasonings. Dip eggplant in egg whites, then in crumbs. Arrange in a single layer on a sprayed cookie sheet. Bake uncovered 15 minutes. Turn slices over, top with sauce & Mozzarella cheese. Bake 10 minutes more, until golden. Posted to JEWISH-FOOD digest by "leah perez"
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|Serving Size: 1 Serving (1725g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 52 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 8.2mg||3 %|
|Sodium 9285.1mg||320 %|
|Potassium 5700.4mg||150 %|
|Total Carbohydrate 92.9g||27 %|
|Dietary Fiber 25.9g||103 %|
|Sugars, other 67g|
|Protein 26.3g||38 %|
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Calories per serving: 453
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