Eggplant Lasagna - cooking recipe

Ingredients

1 large eggplant
oil, if desired
3 to 4 c. prepared tomato sauce (light)
1 (16 oz.) part skim Ricotta cheese (may also use low-fat cottage cheese)
1 egg (if desired)
1/2 c. minced parsley
4 oz. part skim or no-fat Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese

Preparation

Trim ends of eggplant and slice into unpeeled rounds 1/4-inch thick.
Place on baking sheet or broiler pan in a single layer. Brush with oil, if desired, and broil about 5 minutes, until lightly brown.
Turn and brown other side.