Light Eggplant Parmesan

Use light and low-fat cheeses to make this eggplant Parmesan recipe low in fat and calories.

Prep Time: 12 minutes

Cook Time: 50 minutes

Ingredients:

• 1 large eggplant, cut in 1/4-inch slices
• 1 tablespoon olive oil
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• dash of garlic powder
• 1 teaspoon dried leaf oregano, crumbled
• 1 can (8 ounces) tomato sauce
• 4 ounces shredded part-skim mozzarella cheese
• 1/4 cup Italian seasoned bread crumbs

Preparation:

Bring large kettle of water to a boil; remove from heat. Drop in eggplant slices; let stand 5 minutes. Drain eggplant slices; blot dry with paper toweling. Heat oil in nonstick skillet; brown eggplant on both sides. In a bowl, combine Parmesan cheese, salt, pepper, garlic powder, oregano and tomato sauce. Spread a little tomato sauce mixture over the bottom of a 9-inch square shallow baking dish. Arrange eggplant sliced in layers with mozzarella cheese. Pour remaining sauce mixture over the eggplant and cheese; top with bread crumbs.
Bake eggplant Parmesan at 350° for 50 minutes, or until bubbly.

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