Mozzarella Eggplant CasseroleIngredients

3 eggplant, peeled and thinly sliced
Egg beaters equivalent to 2 eggs
4 cups lite Italian seasoned bread crumbs
6 cups low fat no salt spaghetti sauce, divided
1 package (16 ounce) low fat mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil


Place egg beaters into small bowl. Place bread crumbs in a separate bowl. Take sliced eggplant and dip into egg, coating completely. Place slices in bread crumbs covering entire slice. Place slices on cookie sheet being sure not to layer slices. Bake in a preheated 350 degree oven for 7 minutes then flip slices and continue baking for 5 minutes more. Remove eggplant from oven. In a large oven safe dish spread enough spaghetti sauce to cover bottom of pan. Put eggplant slices in a single layer over sauce. Cover with cheeses. Continue to layer until all the sauce and eggplant have been used. Sprinkle basil over top of casserole. Return to oven and bake 30 minutes or until browned.