Eggplant Parmigiana

Ingredients

• 1 second olive oil cooking spray
• 1/3 tbsp parsley
• 1 tsp leaves oregano
• 1 tbsp basil
• 1/2 tsp salt
• 2 cups tomato sauce
• 4 slices mozzarella cheese shredded
• 1 lb part skim milk ricotta cheese
• 1 1/2 cups bread crumbs
• 4 fl oz water
• 2 large eggs
• 2 unpeeled eggplant, sliced thin
• 1/4 cup parmesan cheese

Directions

1. Whisk together 1 egg, water and salt.
2. Thinly slice eggplant and dip in egg then bread crumbs.
3. Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
4. While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
5. Place 1/2 cup sauce in deep baking pan, then layer of cheese.
6. Top with eggplant and sauce alternating ending with sauce.
7. Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.