Eggplant Parmigiana

1 large eggplant
2 cups bran flakes, crushed into crumbs
Pinch cayenne pepper (omit if you don't like spicy)
¼ tsp. garlic powder
1 cup non-fat plain yogurt
Vegetable cooking spray
1 cup part skim mozzarella cheese, grated
1 (16-oz.) can no-salt-added tomato sauce

Preheat oven to 350°F.

Combine bran flake crumbs, cayenne pepper and garlic powder together in shallow bowl or pie pan.  Place yogurt in another glass bowl or pie pan.  

Peel 2 strips of skin off each side leaving remaining skin intact.  Slice off blossom and stem end of eggplant and continue to slice eggplant into ¼-inch thick slices.

Dip eggplant slices into yogurt on both sides, then press both sides well into bran crumb mixture. 

Set coated eggplant on cookie sheet sprayed with cooking spray.  Spray top of eggplant lightly with cooking spray.

Bake for 15 minutes or until crisp and golden brown.  Turn and bake other side for 15 minutes. 

Top with mozzarella and bake an additional 3 to 5 minutes or until cheese melts.  Serve each portion with ¼ cup hot pasta sauce. 

Note:  You can use a spaghetti sauce lower in fat such as ‘Healthy Choice' or ‘"Classico"  instead of tomato sauce, however sodium will be higher.

Yield: 8 servings.

PER SERVING:     
CALORIES: 120     
FAT: 3g            SATURATED FAT: 1.5g
SODIUM: 170mg
CARBOHYDRATE: 18g    
CHOLESTEROL: 10mg   
PROTEIN: 8g
FIBER: 4g

WeightWatchers Points:  2

Diabetic Exchange: 1/2 very lean meat, 1 carbohydrate

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