Ingredients
2 tsp olive oil, preferably extra-virgin
3 eggs
3 T water
1-1/2 C plain bread crumbs
1/2 C grated Parmesan cheese
1 T Italian seasoning
2 eggplants, peeled and sliced 1/4 inch thick (about 2 lbs)
3 (15 oz) cans diced tomatoes in juice
2 cloves garlic, minced
1 C shredded part-skim mozzarella cheese
Preheat oven to 400 degrees, Lightly coat
2 baking sheets with 1 teaspoon oil each.
Spray 9x13” baking pan with cooking spray.
In a shallow bowl, beat eggs with water. In a
shallow bowl, combine bread crumbs, 1/4 cup
of Parmesan cheese, and Italian seasoning.
Dip eggplant slices into egg mixture, then
coat with bread crumbs. Discard any
leftover egg or bread crumbs. Arrange
slices, one layer deep, on prepared baking
sheets.
Bake until lightly browned, about 15 minutes, turn slices and bake until crisp-edged, 15 to 20 minutes more.
In a medium saucepan, combine tomatoes with
Garlic, Cover, bring to a boil, stirring as needed,
lower heat and simmer 15 minutes. Set aside.
Spread about 1/2 cup of the sauce in the bottom
of prepared baking dish. Arrange a single layer
of eggplant slices over the sauce, top with layer of sauce.
Sprinkle with 1/3 of the mozzarella cheese, top with another layer of
eggplant slices. Repeat to make 2 more layers,
sprinkle with remaining 1/4 cup Parmesan cheese.
Bake until bubbly, about 20 minutes.
