| | Directions | | In a small bow1 Combine egg, milk and pepper. In another bowl, stir together cracker crumbs, Parmesan cheese and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip in cracker mixture, coating both sides. Spray a 12 x 7-1/2 x 2 inch baking dish with nonstick spray. Arrange coated eggplant slices in dish. In a bowl, stir together tomato sauce oregano and garlic and pour over eggplant. Bake, covered at 350° for 40 minutes or until eggplant is tender. Remove and sprinkle with mozzarella cheese and bake, uncovered 10 minutes more. Makes 4 servings. |
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| Ingredients | | - |  | 1 egg, beaten |
| - | | 1/4 cup skim milk |
| - | | 1/8 teaspoon pepper |
| - | | 1 cup saltine crackers, crushed (28 crackers) |
| - | | 1/4 cup grated Parmesan cheese |
| - | | 2 tablespoons dried parsley flakes |
| - | | 1 eggplant, sliced inch 1/4 inch pcs(1 lb total) (medium) |
| - | | 1 can tomato sauce (15 ounce can) |
| - | | 1/2 teaspoon dried oregano, crushed |
| - | | 1 clove garlic, minced |
| - | | Nonstick spray coating |
| - | | 3/4 cup part-skim mozzarella cheese, shredded (3 ounce) |
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