Eggplant Parmesan Light

1. 1

   Slice eggplant into 1/4 inch rounds, discarding stem.

2. 2

   Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.

3. 3

   Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.

4. 4

   Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.

5. 5

   Repeat layers twice more: sauce, eggplant, cheese.

6. 6

   Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.

7. 7

   Cover and refrigerate until ready to cook, or cook immediately.

8. 8

   Bake in oven at 350u00b0F, uncovered, for approximately 45 minutes (or until bubbly).

No additional tips available.