My Favorite Recipies

Eggplant Lasagna

• 2  large egg whites
• 1  large egg
• 1  (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
• 3  tablespoons  all-purpose flour
• 1  cup  Italian-seasoned breadcrumbs
• Cooking spray
• 2  cups  (8 ounces) shredded part-skim mozzarella cheese, divided
• 5  tablespoons  (1 1/4 ounces) grated fresh Parmesan cheese, divided
• 1  teaspoon  dried oregano
• 1  teaspoon  dried basil
• 1  (15-ounce) carton part-skim ricotta cheese
• 1  (12-ounce) carton 1% low-fat cottage cheese
• 1  large egg white
• 1  (26-ounce) bottle fat-free tomato-basil pasta sauce
• 12  cooked lasagna noodles

Preparation

Preheat oven to 450°.

Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450° for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375°.

Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.

Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes.

 

 

Healthy Banana Bread

• 1  cup  sugar
• 1/4  cup  light butter, softened
• 1 2/3  cups  mashed ripe banana (2-3 bananas)
• 1/4  cup  skim milk
• 1/4  cup  low-fat sour cream
• 2  large egg whites
• 2  cups  all-purpose flour
• 1/2 cup regular oats
• 1  teaspoon  baking soda
• 1/4 teaspoon  salt

Preheat oven to 350°.

Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside. Combine flour, baking soda, oats, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.

Spoon batter into a 9 x 5-inch greased loaf pan; sprinkle a few oats on the top, and bake at 350º for 1 hour and 10 minutes.