Eggplant Parmesan - cooking recipe

Ingredients

1 beaten egg
1/4 c. skim milk
1/8 tsp. pepper
1 c. crushed saltine crackers (28 crackers)
1/4 c. grated Parmesan cheese
2 Tbsp. dried parsley flakes
1 medium eggplant, sliced 1/4-inch thick (1 lb. total)
1 (15 oz.) can tomato sauce
1/2 tsp. dried oregano, crushed
1 clove garlic, minced
nonstick spray coating
3/4 c. shredded part-skim Mozzarella cheese (3 oz.)

Preparation

In a small bowl, combine egg, milk and pepper.
In another bowl, stir together cracker crumbs, Parmesan cheese and dried parsley flakes.
Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
Spray a 12 x 7 1/2 x 2-inch baking dish with nonstick spray coating.
Arrange eggplant in dish.