Lite Eggplant Parmesan     Serves 4  
 

• 2-3  Eggs
• 32  Ounces Homemade Italian Tomato Sauce
• 2  Medium eggplants
• 2  Cups flavored bread crumbs
• 8  Ounces lowfat Mozzarella cheese
• Olive oil
• Parmesan cheese, grated

 
   
 
 
 
     1. Slice the eggplant into ¼ inch thick slices. Beat the eggs in a bowl and dip
         the eggplant, coating each side with the egg.  Next dip the eggplant into
         the bread crumbs, coating each side. Press the slices between your hands
         to adhere the bread crumbs.
 
     2. Place the eggplant slices on a tray that will fit in your broiler. Lightly drizzle the
         eggplant with olive oil. Broil the eggplant until lightly golden on both sides.
 
     3. Lightly coat the bottom of a 9x9 baking dish with tomato sauce. Make a tight 
         fitting layer of eggplant in the bottom of the baking dish. Coarsely  grate  the
         Mozzarella cheese. Cover the eggplant with sauce then the Mozzarella
         cheese. Continue layering with the remainder of eggplant and cheese.
 
     4. Bake covered in a preheated 375º F oven for 45 minutes. If the eggplant is
         watery, remove the cover or let it cool and bake again. Eggplant almost always 
         tastes better the second time around.
 
     5. Serve and top with the Parmesan cheese.
 
 
 
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