Eggplant Parmesan(Low-Fat) - cooking recipe

Ingredients

1 large eggplant, sliced very thin (1/4-inch)
2 to 4 c. spaghetti sauce
1 lb. skim Mozzarella cheese, shredded
2 c. seasoned bread crumbs
1/4 c. Parmesan cheese, grated
1 to 2 eggs, well beaten
olive oil or vegetable spray (1 Tbsp. per lb. eggplant)

Preparation

Slice eggplant and place on baking sheet and sprinkle with 1 teaspoon of salt.
Let stand 1 hour.
(This draws moisture from eggplant so it won't absorb fat while frying.)