Eggplant Parmesan (Lo Cal)

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	50 minutes
	Ready In	60 minutes

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Ingredients

1	each	egg	beaten
1/4	cup	milk, skim
1/8	teaspoon	black pepper
1	cup	crackers, saltine	crushed, 28
2	tablespoons	parsley flakes	dried
1	medium	eggplant	sliced 1/4 inch
15	ounces	tomato sauce
1/2	teaspoon	oregano	dried, crushed
3/4	cup	mozzarella cheese	shredded, part-skim, 3 ounces
1	clove	garlic	minced
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

In a small bowl, combine egg, milk, and pepper.

In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.

Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.

Spray a 12x7x2 inch baking dish with cooking spray.

Arrange eggplant in dish.

In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.

Bake, covered, in a 350 deg F. oven for 40 minutes or till eggplant is tender.

Sprinkle with mozzarella cheese.

Bake, uncovered, 10 minutes more.

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Member Review

New Orleans Pizza

This easy recipe turns out so beautifully - like something from a restaurant. I used a homemade crust - very thin and it was spectacular. Definitely different. My husband loved it but thought it would be better as an appetizer.

Reviewed by Ty