1 medium-large Eggplant
2 large Eggs
2 Tablespoons Fat Free Milk
1 Cup Italian-seasoned Bread Crumbs
1 Cup Shredded Mozzarella Cheese
3 T grated Parmesan Cheese
Prepared Marinara Sauce
When shopping for an eggplant, make sure that your eggplant is firm, not squishy. The skin should be purple and smooth. You should plan on using your eggplant within 1-2 days of when it is purchased. Store it in the refrigerator in a paper sack. When you're ready to prepare the Eggplant Parmesan, wash your eggplant, chop off the stem end, and slice the eggplant into 1/4-1/2 inch slices. The thinner you cut them, the faster they will cook. Preheat oven to 375 and spray 2 baking sheets with nonstick cooking spray.
Lightly beat together the eggs and milk in a shallow bowl. Place bread crumbs in another bowl. Dip the eggplant in the egg mixture, then in the bread crumbs, and arrange in one layer on the baking sheets.
Lightly spray the top of the eggplant with non-stick spray. Bake until the eggplant is softened, and lightly brown, about 25 minutes.
While the eggplant is baking, spray a 9x13 pan with non-stick cooking spray, then cover the bottom with sauce. Grate your cheeses.
Remove the browned, softened eggplant from the oven and carefully layer your eggplant and sauce. The eggplant will soak up some of the sauce, so make sure you pile on the sauce! You should use the whole jar.
Sprinkle with cheeses and bake uncovered until hot and bubbling, and the cheese is golden, about 20 minutes.
Let stand for 5 minutes before serving. Serve with salad or a side of pasta with sauce. Makes 6 servings, 5 Weight Watchers points per serving.