Eggplant Parmesan

• 1 beaten egg
• 1/4 c. skim milk
• 1/8 tsp. pepper
• 1 c. crushed saltine crackers (28 crackers)
• 1/4 c. Parmesan cheese
• 2 Tbsp. dried parsley flakes
• 1 medium eggplant, sliced 1/4-inch thick
• 1 (15 oz.) can tomato sauce
• 1/2 tsp. dried oregano, crushed
• 1 clove garlic, minced
• nonstick spray coating
• 3/4 c. shredded Mozzarella cheese (3 oz.)

1. In a small bowl, combine egg, milk and pepper.
2. In another bowl, stir together cracker crumbs, Parmesan cheese and dried parsley flakes.
3. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
4. Spray a 12 x 7 1/2 x 2-inch baking dish with nonstick spray coating.
5. Arrange eggplant in dish.
6. In a bowl, stir together tomato sauce, oregano and garlic; pour over eggplant.
7. Bake, covered, in a 350u0b0 oven for 40 minutes, or until eggplant is tender.
8. Sprinkle with Mozzarella cheese.
9. Bake, uncovered, 10 minutes more.
10. Can serve over spaghetti.
11. Makes 4 servings.

egg, milk, pepper, crackers, parmesan cheese, parsley flakes, eggplant, tomato sauce, oregano, clove garlic, nonstick spray coating, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237091 (may not work)