Light Eggplant Parmesan Recipe

• 2 Chinese eggplant, cut into planks
• 1 C Italian seasoned breadcrumbs
• 1/4 C pecorino romano, finely grated
• 1/2 C egg beaters
• cooking spray
• bottled sauce of choice (I like Paul Newman's Basil)
• fresh Mozzerella
• cooked spaghetti, or sliced french bread

1. Preheat oven to 400.
2. Line baking sheet with parchement.
3. Mix breadcrumbs with cheese and a little fresh ground black pepper.
4. Dip a plank of eggplant in egg beaters, then roll in breadcrumbs, pressing to adhere.
5. Place on sheet.
6. Repeat with the rest of the eggplant.
7. Spray eggplant lightly with olive oil.
8. Bake eggplant for 15-20 minutes, or until soft.
9. Remove from oven.
10. If you plan to serve over pasta, group planks side by side in twos and add two slices of fresh mozzerella to each.
11. Return to oven and bake 5 minutes until cheese has melted.
12. Layer plate with spaghetti, warmed tomato sauce and eggplant on top.
13. For sandwiches, spread both halves of bread thickly with sauce, then layer eggplant and cheese.
14. Spray outsides of sandwich with olive oil.
15. Grill until cheese melts.

chinese eggplant, italian seasoned breadcrumbs, pecorino romano, egg beaters, cooking spray, bottled sauce of choice, fresh mozzerella, bread

Taken from cookeatshare.com/recipes/light-eggplant-parmesan-44765 (may not work)