Eggplant Parmesan

1 veggie, 1 dairy, 1 carb, & 1 egg
   Ingredients:
  • 1 ½ cups eggplant cut into ¼ inch slices
  • 2 ½ oz fat free mozzarella, shredded
  • ½ cup fat free croutons or ½ cup corn flakes
  • ¼ cup fat free pasta sauce
  • 1 egg*, beaten or ½ container Egg Beaters®

Preheat oven to 350°. Crush croutons or corn flakes between 2 pieces of wax paper using a kitchen mallet or rolling pin. Dip eggplant in egg, then coat with crumbs. Place slices in a non-stick pan. Cover eggplant with pasta sauce and top with mozzarella cheese. Bake for 15-20 minutes, or until cheese is melted.
* Limit of two eggs each week.
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