Eggplant Parmesan
1 large eggplant
1 slice whole wheat bread torn into pieces
1/4 c. freshly grated Parmesan cheese
2 c. low fat pasta sauce
1/2 tsp crushed oregano
8 oz. fat free grated mozzarella
Peel eggplant and cut horizontally into 1/2-inch slices. Lightly salt
and place in a bowl. Cover and let stand 1 hour. Drain liquid from
eggplant and rinse thoroughly. Steam or microwave eggplant slices
until tender.
Preheat oven to dg350. Mix bread and Parmesan cheese in food
processor or blender until it is the consistency of fine gravel. Mix
pasta sauce and oregano. Spray a 9- by 11-inch baking pan with cooking
spray. Spoon half pasta sauce into pan. Layer half cooked eggplant
slices over sauce. Top eggplant with half of bread-cheese mixture and
then half mozzarella cheese. Repeat layers. Bake 30 minutes. Let stand
5 minutes before serving. Serves four.
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