Ingredients:

  • 2 – peeled eggplants
  • 3/4 cup – skim milk
  • 2 cups – bread crumbs
  • 1 teaspoon – basil
  • 1/2 teaspoon – oregano
  • 1/2 teaspoon – thyme
  • 2 cups – pizza sauce
  • 2 cup – mozzarella cheese, low fat
  • 1/8 cup – parmesan cheese – grated

Directions:

  1. Preheat oven to 375.
  2. Spray two cookie sheets and a 9×13 pan.
  3. Peel & cut eggplant into 1/4 inches circles. Place milk in a shallow bowl. Combine bread crumbs
    with spices. Dip eggplant into milk then into the crumb mix. Place on cookie sheets. Bake for 20-30
    minutes until tender.
  4. When done, remove from oven. Ladle some pizza/pasta sauce into 9×13 pan, cover with a layer of
    eggplant, a layer of sauce, a layer of cheese. Repeat until you run out of ingredients or room. Sprinkle
    top with parmesan.
  5. Bake uncovered for about 40 minutes until heated through and bubbling around edges.
  6. per serving: 255 cal, 6 g fat (20.3% cff)

Serves:

6 people

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