Eggplant Parmesan

By cserumga

1 serving equals 305 calories, 12 g fat (5 g saturated fat), 102 mg cholesterol, 912 mg sodium, 32 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat.

Ingredients

• 3 eggs, beaten
• 2-1/2 cups panko (Japanese) bread crumbs
• 3 medium eggplants, cut into 1/4-inch slices
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 1/2 tsp dried basil
• 1/8 teaspoon dried oregano
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 jar (28 ounces) spaghetti sauce

Preparation

Step 1

•Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake at 350° for 15-20 minutes or until tender and golden brown, turning once.

• In a small bowl, combine the mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.

• Spread 1/2 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.

• Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted.