1/2 cup light tomato sauce
1 small tomato
1/2 cup water
1 tsp dried onion
1 tsp garlic powder
Dash of dried parsley flakes
Dash of Morton Lite SaltŪ
Dash of oregano
Dash of pepper
1/2 eggplant, sliced 1/4 to 1/2 inch thick
1/2 cup egg substitute
1/2 cup bread crumbs (refer to the Vegetable, Grains and Pastas section)
4 oz part-skim, shredded mozzarella cheese
How to Prepare
In small saucepan, combine tomato sauce, tomato, water, dried onion, garlic powder, parsley flakes, salt, oregano, and pepper. Heat to a simmer and set aside.
Dip eggplant slices in egg, then into bread crumbs.
Coat skillet with nonfat cooking spray and heat over medium flame. Lightly brown each side of eggplant.
Coat casserole dish with nonfat cooking spay. Arrange half of the eggplant slices in a single layer in casserole dish.
Top with half of the tomato sauce. Sprinkle with 2 oz of the cheese.
Bake, uncovered, in a 400°F oven for 10 to 15 minutes, or until cheese is melted.
: Makes 2 servings