Eggplant Parmesan (Low-Fat Version) - cooking recipe

Ingredients

olive oil cooking spray
1 large eggplant
seasoned bread crumbs
2 to 3 beaten eggs
2 or more c. \"L. E. Roselli's Marinara spaghetti sauce\" (Publix)
grated Romano cheese
grated Parmesan cheese

Preparation

Preheat the oven to 400\u00b0 and put the oven rack on the bottom of the oven.
Spray a cookie sheet with olive oil spray; set aside.
Peel and slice eggplant 1/4-inch thick.
Dip the eggplant slices in the beaten egg or beaten egg white, then into the bread crumbs.
Place eggplant on a baking sheet and spray with olive oil spray.
Put the eggplant in the oven and bake for 15 minutes. Remove from oven; spray tops again with olive oil, then turn slices and spray again with oil.
Bake another 5 minutes and remove from the oven.
In the bottom of a baking dish, spread a thin layer of marinara sauce.
Top with a layer of eggplant until the eggplant is used.
End with a layer of sauce.
Sprinkle cheese on top and bake at 400\u00b0 for 20 to 25 minutes or until cooked through.
Makes about 4 servings.