Low Cholesterol Eggplant

• 1 medium eggplant, peeled and sliced (1/4-inch)
• seasoned bread crumbs
• Egg Beaters egg product
• vegetable oil
• 1 c. sliced fresh mushrooms
• Parmesan cheese
• 1 jar Prego fresh Italian pasta sauce tomatoes and herbs
• 1 can whole tomatoes, sliced
• 8 oz. Mozzarella cheese, cut into slices

1. Preheat oven to 350u0b0.
2. Heat enough oil to cover bottom of a large pan.
3. Dip eggplant slices in egg product and bread crumbs and coat well.
4. Fry eggplant until golden and tender.
5. Drain on brown paper bag.
6. Layer all eggplant in a baking dish.
7. Cover with mushrooms and tomato slices.
8. Pour tomato sauce evenly over top. Add slices of cheese evenly over sauce.
9. Sprinkle Parmesan cheese over top.
10. Bake 30 minutes, until cheese is melted and golden.

eggplant, bread crumbs, egg beaters, vegetable oil, mushrooms, parmesan cheese, fresh italian pasta sauce tomatoes, tomatoes, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914477 (may not work)