Eggplant Parmesan

6 servings

Ingredients

• Olive oil cooking spray

• 1 egg or ¼ cup liquid egg substitute (such as Egg Beaters)

• ¼ cup fat-free milk

• ⅛ teaspoon black pepper

• ½ cup whole wheat breadcrumbs

• ¼ cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley

• ½ teaspoon Italian seasoning

• 1 medium eggplant (16 ounces) cut in ¼ inch thick slices

• 15-ounce jar light marinara sauce (no sugar added) or 2 cups homemade sauce

• Non-stick cooking spray

• ¾ cup part-skim mozzarella cheese

Directions

1. Preheat oven to 350°. Spray a 12” x 7” baking pan with olive oil cooking spray.

2. In a small bowl, combine egg substitute, milk and pepper and mix well. In another bowl combine breadcrumbs, Parmesan cheese, parsley and Italian seasoning and mix.

3. Dip eggplant pieces into milk mixture, coating both sides, and then into crumb mixture. Place coated pieces into the baking pan. Lightly spray tops of eggplant with olive oil cooking spray. Bake until the eggplant is tender, 25-30 minutes.

4. Meanwhile heat the marinara sauce in a saucepan. When the eggplant is done, pour the sauce evenly over the pieces and sprinkle with mozzarella cheese. Bake 10 minutes, then serve.