Cheesy Eggplant Parmesan

Ingredients

• 1 cup crushed tomatoesNutrition
• 1 dash sea saltNutrition
• 1/2 cup real eggs productNutrition
• 1/2 cup whole wheat flourNutrition
• 1 tbsp Italian seasoningNutrition
• 1 cup parmesan herb panko bread crumbsNutrition
• 4 oz 2% milk mozzarella cheeseNutrition
• 1 tsp garlic powderNutrition
• 1 dash coarse black pepperNutrition
• 1 unpeeled eggplantNutrition

Directions

1. 1Pre-heat oven to 375° F (190° C). Spray baking sheet with non-stick spray, set to side.
2. 2Cut ends off of eggplant and cut into round slices approx 1/4" thick, set to side.
3. 3Pour 1/4 cup whole wheat flour into bowl. Pour 1/2 of egg beaters into a separate bowl. Pour 1 cup of crumbs into a separate bowl.
4. 4Cover one eggplant slice with flour, then dip in egg, shake off excess egg mixture, dip eggplant into crumbs and cover well. Place covered eggplant on baking sheet.
5. 5Repeat until all eggplant covered. Spray eggplant with non-stick spray.
6. 6Bake eggplant for 15 minutes, remove from oven, flip eggplant over, spray with non-stick spray and bake an additional 15 minutes.
7. 7Meanwhile, pour one cup canned crushed tomato into bowl, add a tablespoon of Italian seasoning, a teaspoon of garlic powder, dash of salt, dash of pepper and mix well. Warm mixture in microwave for 3 minutes on medium heat, stir well.
8. 8Once eggplant is completely cooked, remove from oven, add a spoon of tomato sauce over eggplant and top with mozzarella cheese. Bake an additional 5 minutes until cheese is melted.

Nutrition per serving

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