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1 egg, beaten
1/4 cup skim milk
1/8 tsp pepper
1 cup crushed saltine crackers
2 Tbs dried parsley flakes
1 medium eggplant, sliced 1/4"
1 15-oz can tomato sauce
1/2 tsp dried oregano, crushed
3/4 cup shredded part-skim mozzarella cheese
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1. In a small bowl, combine egg, milk, and pepper.
2. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
3. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
4. Spray a 12x7x2" baking dish with Pam.
5. Arrange eggplant in dish.
6. In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.
7. Bake, covered, in a 350 degree oven for 40 minutes or until eggplant is tender.
8. Sprinkle with mozzarella cheese.
9. Bake, uncovered, 10 minutes more.
serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85 mg cholesterol, 1095 mg sodium, 709 mg potassium.
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