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| 1 | medium | eggplant (about 1 pound), peeled | ||
| 2 | eggs, beaten | |||
| 1 | cup | Italian seasoned bread crumbs | ||
| 2 | cans | tomato sauce (Italian seasoned) | ||
| 1 | teaspoon | oregano | ||
| 1 | teaspoon | basil | ||
| 1 | teaspoon | red pepper flakes | ||
| 1 | teaspoon | garlic powder | ||
| 8 | ounces | shredded reduced fat mozzarella cheese | ||
| Cooking spray | ||||
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| Coat a round baking dish or 10-inch pie plate with
nonstick cooking spray. Cut eggplant crosswise into about 14 (1/2
inch) slices. Dip into beaten egg, then into bread crumbs.
Overlap slices of eggplant in prepared dish. Cover with lid or wax
paper; microwave on high for 8 minutes.
Remove half the eggplant and arrange remaining slices in 1 layer in bottom of dish. Pour 1 can tomato sauce over eggplant; sprinkle with half the spices and half the cheese. Repeat layer with remaining eggplant, tomato sauce, spices, and cheese. Sprinkle any remaining crumbs on top. Cover and microwave on high 6 to 8 minutes or until cheese melts and ingredients are bubbly hot. Sprinkle with parmesan if desired. Makes 6 servings. Per serving: 224 calories, 17g protein, 28g carbohydrates, 6g fat, 90mg cholesterol, 131mg sodium |
