- 1 beaten egg
- 1/4 cup fat-free milk
- 1/8 tsp pepper
- 1 cup crushed saltine crackers (28)
- 1/4 cup Parmesan cheese
- 2 tbsp dried parsley flakes
- 1 medium eggplant, sliced 1/4 inch thick
- nonstick cooking spray
- 1 15oz can tomato sauce
- 1/2 tsp dried oregano
- 1 clove garlic, minced
- 3/4 cup shredded part-skim mozzarella cheese
In small bowl, combine egg, milk and pepper. In another bowl, combine crackers, parmesan cheese, and dried parsley flakes.
Dip eggplant slices in milk mixture to coat then dip both sides in cracker mixture.
Lightly coat a 2 quart baking dish with cooking spray. Arrange eggplant in dish.
In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.
Bake covered at 350 for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake uncovered 10 additional minutes.