|Lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Eggplant||1 Medium, unpeeled, halved lengthwise, and sliced 1/4 inch thick|
|Low sodium tomato sauce||2 Can (20 oz)|
|Low sodium tomatoes||1 Can (10 oz), drained and chopped|
|Garlic||2 Clove (10 gm), minced|
|Red pepper flakes||1⁄4 Teaspoon, crumbled|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Dried basil||1⁄4 Teaspoon, crumbled|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Shredded part skim mozzarella cheese||1⁄4 Cup (4 tbs)|
Preheat the broiler.
In a small bowl, combine the lemon juice and olive oil.
Brush the eggplant slices with the mixture and arrange in a single layer on a nonstick baking sheet; broil 5 to 6 inches from the heat for 2 1/2 minutes on each side or until golden brown.
Reduce the oven temperature to 350°F.
In a medium size bowl, mix together the tomato sauce, tomatoes, garlic, red pepper flakes, oregano, and basil.
In a small bowl, combine the bread crumbs and Parmesan cheese.
Spoon 1/3 of the tomato sauce into a deep flameproof 1 1/2 quart casserole, sprinkle with 1/3 of the bread crumb mixture, and cover with a layer of eggplant.
Spread 1/2 of the ricotta cheese over the eggplant and continue to layer in the same order, ending with the tomato sauce.
Scatter the mozzarella cheese over the top and bake for 45 minutes or until bubbling.
Increase the heat to broil and place the casserole in the broiler 5 to 6 inches from the heat.
Broil for 1 minute or until the casserole is golden.