|Plain dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Eggplant||1 Medium, peeled and sliced crosswise 1/2 inch thick|
|Olive oil||1 Tablespoon|
|Herbed tomato sauce/1 can (8 ounces) low-sodium tomato sauce||1 Cup (16 tbs)|
|Shredded part skim mozzarella cheese||6 Ounce (1 1/2 Cup)|
1 Preheat the oven to 400° F.
Lightly grease a 9" x 11" x 2" baking dish.
In a shallow bowl or pie pan, combine the bread crumbs and Parmesan cheese.
In another shallow bowl, beat together the egg and water.
Dip the eggplant slices in the egg mixture, then into the crumb mixture.
Place the slices in a single layer in the prepared baking dish.
Drizzle the oil over the top.
2 Bake for 30 minutes or until golden and tender.
Pour the tomato sauce over the eggplant, then sprinkle with the mozzarella cheese.
Bake another 7 to 10 minutes or until the cheese has melted.