Ingredients

• 1 egg
• 1 1/2 cup bread crumbs
• 1/2 cup flour
• 1 medium eggplant, cut in 1/2-inch slices
• 1 jar (26 oz.) red pasta sauce
• 2 cups shredded part-skim mozzarella cheese
• 2 Tbsp. grated Parmesan cheese

Directions

1. Preheat the broiler. Line a baking sheet with foil.

2. In a shallow bowl, beat the egg. In another shallow bowl, combine the bread crumbs and flour.

3. Dip the eggplant slices in the egg, letting the excess drip back into the bowl, then in the bread crumb

4. mixture, coating both sides, and place the slices on the baking sheet.

5. Broil the eggplant on both sides until well browned, about 3-5 minutes per side. (Be sure to set a

6. timer in case you get distracted—they burn easily!).

7. Preheat the oven to 375 degrees. Spray a 9 × 13-inch baking dish with nonstick cooking spray.

8. Layer the bottom of the pan with the eggplant slices. Cover the eggplant with the sauce. Sprinkle the

9. mozzarella, then Parmesan cheese on top. (Alternatively, you can layer eggplant, sauce and cheese

10. like lasagna in a smaller pan).

11. Bake it for 20-30 minutes, until the cheese is melted and slightly browned.

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