Eggplant Parmesan

Serves: 8
201 Calories 6.8 grams Fat
HSC Cafeterias, WVUH Featured on menu 9/3/02
Amount: Ingredients:

2

 Small Eggplants
2/3 cup Pasteurized Egg Substitute
2 Tbsp. & 2 tsp. Flour
2 2/3 cups Fine Bread Crumbs
2 2/3 cup Diced Fresh Tomatoes
2 2/3 cup Spaghetti Sauce
¾ cup Mozzarella Cheese, part-skim
2 Tbsp. & 2 tsp. Parmesan Cheese
Cut away skin on eggplant.  Cut into long strips about 1/8 inch thick.  Flour eggplant, dredge in egg substitute then coat with crumbs.  Place breaded eggplant on a sheet tray and bake 7-10 minutes, until golden brown. 
Prepare 13 X 9 ½ inch pan by spraying with non-stick vegetable spray.
Mix diced tomatoes and spaghetti sauce together and pour 1 1/3 cups into bottom of pan.  Place breaded eggplant on top of sauce.  (enough to cover the entire bottom of pan)  Sprinkle with ¼  of cheese.  Repeat last step 3 times then top with spaghetti sauce.