This is the text version of Hungry Girl. 
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<br><br>https://www.hungry-girl.com/tuesdaypreview.php?newsletterid=1237
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<br><br>Hungry Girl Today: 10.23.07 
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<br><br>CHEW THE RIGHT THING 
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<br><br>BITE IT!
<br><br>HG's No Harm Eggplant Parm 
<br><br> 
<br><br>Good Luck Parm  
<br><br>When we brought a beauteous eggplant (purple is pretty!) back to the HG HQ 
<br><br>to make a better-for-you version of eggplant parmesan, we weren't the only 
<br><br>ones excited -- our Fiber One practically jumped into the blender and 
<br><br>blended itself into breadcrumbs (okay, slight exaggeration there). This super-
<br><br>cheesy, sauced-up dish is SO good, we devoured it in seconds. In fact, we're 
<br><br>lucky we snapped this pic in time. That yummy portion you see pictured was 
<br><br>inhaled seconds later. BTW, this one is so guilt-free and good for you, feel 
<br><br>free to indulge a little and eat a couple of servings at a time (that's what 
<br><br>we've been doing!). 
<br><br>
<br><br>Ingredients: 
<br>1 cup Fiber One Original bran cereal
<br>1⁄2 tsp. garlic powder
<br>1⁄8 tsp. each salt and black pepper
<br>1⁄2 cup fat-free liquid egg substitute
<br>1 large eggplant, ends removed
<br>1 cup canned tomato sauce with Italian seasonings
<br>1 cup shredded part-skim mozzarella cheese
<br>1⁄4 cup reduced-fat Parmesan-style grated topping
<br>Optional seasonings: dried basil, oregano
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<br><br>Directions: 
<br>Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
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<br>In a blender or food processor, grind cereal into crumbs. Transfer to a very wide bowl and mix in seasonings.
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<br>Place egg substitute in another very wide bowl.
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<br>Cut eggplant lengthwise into 1⁄2-inch slices. Pat dry. One at a time, dunk eggplant slices in the egg substitute, shake to remove excess, and coat with crumbs. Evenly lay slices on the baking sheet.
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<br>Bake for 30 minutes. Flip slices. Bake until crispy, about 10 minutes. Remove sheet, but leave oven on.
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<br>Spray an 8" X 8" baking pan with nonstick spray. Spread 1⁄4 cup sauce along the bottom, and evenly top with half of the eggplant slices.
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<br>Continue to layer ingredients in this order: 1⁄4 cup sauce, 1⁄2 cup mozzarella cheese, 2 tbsp. Parm-style topping, 1⁄4 cup sauce, remaining eggplant slices, remaining 1⁄4 cup sauce, remaining 1⁄2 cup mozzarella cheese, and remaining 2 tbsp. Parm-style topping.
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Cover pan with aluminum foil and bake for 25 minutes, or until hot. Devour!
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<br>MAKES 4 SERVINGS 
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<br> 
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<br>Serving Size: 1/4th of recipe

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<br>Calories: 213
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<br>Fat: 7.5g
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<br>Sodium: 811mg
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<br>Carbs: 30g
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<br>Fiber: 13g
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<br>Sugars: 6.5g
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<br>Protein: 15g protein
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<br>PointsPlus® value 6*
<br><br>--
<br><br>
<br><br>CHEW ON THIS:
<br><br>Today, October 23rd, is National Boston Cream Pie Day. The best way to 
<br><br>celebrate? With a 110-calorie, fat-free container of Boston Cream Pie Yoplait 
<br><br>Light yogurt. Yum! 
<br><br>https://www.hungry-girl.com/week/weeklydetails.php?isid=1197
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<br><br>23-2007 
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<br><br>*The Points&reg; values for these products and/or recipes were calculated by 
<br><br>Hungry Girl and are not an endorsement or approval of the product, recipe 
<br><br>or its manufacturer or developer by Weight Watchers International, Inc., the 
<br><br>owner of the Points&reg; registered trademark. 
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