Eggplant Parmesan

• 1 medium eggplant
• 1 1/2 c. tomato sauce
• 2 eggs
• 1/4 c. milk
• 1/2 c. whole wheat flour
• salt and pepper
• 2 1/2 c. crushed whole wheat crackers
• 1 c. Mozzarella cheese
• 1/2 c. Parmesan cheese
• 1/4 tsp. oregano

1. Grate cheese.
2. Prepare three bowls for dipping eggplant.
3. In first bowl, put whole wheat flour and salt.
4. In second bowl, put beaten eggs and milk.
5. In the third bowl, put the crackers, salt, pepper and oregano.
6. Preheat oven to 350u0b0.
7. Cut eggplant into 1/4-inch slices.
8. Dip slices in each bowl to coat completely. Layer coated eggplant in 9 x 13-inch baking dish.
9. Slices may overlap.
10. Sprinkle each layer with tomato sauce and Parmesan cheese.
11. Cover tightly and bake for 30 to 45 minutes or until tender.
12. Top with Mozzarella and any remaining Parmesan cheese. Return, uncovered, to oven until cheeses melt.

eggplant, tomato sauce, eggs, milk, whole wheat flour, salt, whole wheat crackers, mozzarella cheese, parmesan cheese, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945188 (may not work)