Low Fat Eggplant Parmesan
1 large eggplant
1 slice whole wheat bread, turn into pieces
1/4 cup freshly grated parmesan
2 cups low fat pasta sauce
1/2 tsp crushed oregano
8 oz fat free grated mozzarella
Peel eggplant and cut horizontally into 1/2 inch slices. Lightly salt and place in a bowl. Cover and let stand
for 1 hour. Drain liquid from eggplant and rinse thoroughly. Steam or microwave the eggplant slices until tender.
Preheat oven to 350 degrees. Mix bread and parmesan cheese in a food processor or blender until the
consistency of fine gravel. Mix pasta sauce and oregano. Spray a 9x11 inch baking pan with cooking spray.
Spoon half of the pasta sauce into pan. Layer half of the cooked eggplant slices over sauce.
Top the eggplant with half of the bread and cheese mixture and then half of the mozzarella cheese.
Repeat layers, Bake for 30 minutes. Let stand for 5 minutes before serving. Serves 4