Light Eggplant Parmesan - cooking recipe

Ingredients

2 medium eggplants, peeled
1 egg, beaten
3/4 c. dry seasoned bread crumbs
2 Tbsp. Parmesan cheese
3 or 4 medium tomatoes, sliced
4 oz. reduced fat Swiss or Mozzarella cheese, sliced

Preparation

Generously coat cookie sheet with baking spray.
Cut eggplants into 1/2-inch thick slices.
Dip in egg, then coat with crumbs, combined with Parmesan cheese.
Place on cookie sheet.
Bake in 400\u00b0 oven about 10 minutes; turn.
Top each eggplant slice with a slice or two of fresh tomato; sprinkle with a little garlic powder and some Italian seasonings.
Bake 5 to
8 minutes.
Top each vegetable stack with a slice of cheese and bake until it melts. Serves 4 to 6.