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Categories:Viewed: 55 - Published at: a year ago
Ingredients
- 1 large eggplant, sliced into 12 rounds
- 1/2 c pkg plain bread crumbs
- 1/2 c grated parmesan cheese
- 1 26 oz jar low fat spaghetti sauce
- 4 oz part skim mozzerella cheese, shredded
Method
- 1. Heat oven to 425. Lightly coat a cookie sheet with nonstick spray and have ready a 8 or 9" sq. baking dish.
- 2. Arrange eggplant in single layer on prepared sheet. Spray eggplant lightly with cooking spray. Bake 15 min until tender and bottoms of slices are golden brown.
- 3. Reduce oven temp to 375. Mix bread crumbs and parmesan cheese in a small bowl.
- 4. Spread 2/3 c spaghetti sauce in baking dish. Arrange 4 slices eggplant on sauce. Top eggplant with 2/3 c sauce, 1/4 c bread crumb mixture and 1/3 c mozzerella cheese. Repeat layers. Top stacks with remaining eggplant, sauce and crumb mixture.
- 5. Bake 15 min or until saucce bubbles. Sprinkle with mozzerella cheese and bake 5 min longer.
