Eggplant (aubergine) Parmesan

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 beaten egg
• 1/4 cup skim milk
• 1/8 teaspoon pepper
• 1 cup crushed saltine crackers (28 crackers)
• 1/4 cup grated parmesan cheese
• 2 tablespoons dried parsley flakes
• 1 medium eggplant, sliced 1/4 inch thick (1 lb total)
• nonstick cooking spray
• 1 (15 ounce) can tomato sauce
• 1/2 teaspoon dried oregano, crushed
• 1 garlic clove, minced
• 3/4 cup shredded part-skim mozzarella cheese (3 oz)

Recipe

• 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 lightly coat a 2 quart rectangular baking dish with cooking spray.
• 5 arrange eggplant in dish.
• 6 in a bowl stir together tomato sauce, oregano and garlic; pour over eggplant.
• 7 bake covered at 350 f for 40 minutes or until eggplant is tender.
• 8 sprinkle with mozzarella cheese.
• 9 bake uncovered for 10 more minutes.