Eggplant Parmesan


1 egg, beaten

1/4 cups skim milk

1/8 teaspoon pepper

1 cup crushed saltine crackers

1/4 cup grated parmesan cheese

2 tablespoons dried parsley flakes

1 medium eggplant, sliced

1 430gram can of tomato sauce

1/2 teaspoon dried oregano, crushed

1 clove garlice, minced

Non-stick spray coating

3/4 cup shredded part-skim mozzarella cheese



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 dish. In a bowl, stir together tomato sauce, oregano and garlic; pour over eggplant.

Bake, covered, in a 180 degree oven for 40 minutes or til eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncooked, for 10 minutes.

Makes 4 serves.

Speak Your Mind