Ingredients
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
Directions
- 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.
