Low Fat Eggplant Parmesan

By ctaubenheim

Ingredients

• 2 Medium eggplant (peeled)
• 3/4 eggs, beaten
• 1 1/2 cups and 2 Tbsp Italian seasoned bread crumbs
• 1 jar Mezzetta Napa Valley Bistro Homemade Style Marinara Sauce
• 1 lb. Mozzarella, shredded
• 1 cup parmesan cheese
• 1/4 tsp dried basil

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Wash and dry eggplant; discard both ends. Slice into 1/2 inch slices. Dp eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated over for 5 minutes on each side. Spray 13 x 9 inch pan with Pam. Line pan with sauce. Place single layer of eggplant; sprinkle mozzarella cheese then parmesan cheese. Spread sauce over top. Repeat layers until dis is 3/4 full, ending with cheese.
Sprinkle basil on top.

Bake at 350 degrees until bubbly and cheese is melted; about 1/2 to 3/4 hour or until golde brown.