Recipe Name Eggplant Parm Submitted by Guest Recipe Description Easy and lightish eggplant parm Quantity 0 Quantity Unit Prep Time (minutes) 45 Cook Time (minutes) 20 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 2 eggplant, peeled (yield from 1-1/4 lb) Eggplant 4 large eggs 3 cups bread crumbs (soft) 1/2 cup olive oil 6 cups Tomato sauce, no salt added 1 cup, shredded Cheese, mozzarella, low sodium 1 cup grated parmesan Steps Sequence Step 1 Slice eggplant into 1/3 inch slices (peeling is optional), if you want you can layer and salt in a collendar to drain 2 Dip each eggplant slice in beaten egg, and dredge with breadcrumbs. 3 Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper 4 Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers. 5 Bake 20-25 minutes or until mixture is bubbly. Remove and let rest of 10 minutes