Lightened (but not too much) Eggplant Parmesan

• 1 cup Seasoned Bread Crumbs
• 1/2 cups Pecorino Romano Cheese, Finely Grated
• 2 pounds Eggplant, Thinly Sliced
• 1 cup Egg Beaters
• 3 Tablespoons Fresh Basil, Thinly Sliced
• 2 packages Provolone Cheese, Sliced
• 1 dash Hot Sauce
• 1 bottle Paul Newman's Basil Tomato Sauce
• 1 package Fresh Mozzarella, Sliced

1. Preheat oven to 350.
2. Line baking sheet with parchment.
3. Mix breadcrumbs with cheese and a little fresh ground black pepper.
4. Dip a plank of eggplant in egg beaters, then coat with 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 20-25 minutes, or until soft and slightly browned.
9. While eggplant bakes, slice basil and mozzarella.
10. Once eggplant comes out of the oven, start layering.
11. I use an 8x8 baking dish and save the rest of the eggplant for sandwiches.
12. If you want to use it all up, use a larger dish.
13. Spread a thin layer of tomato sauce on the bottom of the dish.
14. Top with eggplant, sauce, Provolone, and basil.
15. Repeat until final layer (I do 3 or 4) and top with fresh mozzarella and a sprinkling of basil.
16. Bake for 30-35 minutes or until bubbly.
17. Allow to cool for 10 minutes and serve.

bread crumbs, romano cheese, eggplant, egg beaters, fresh basil, provolone cheese, hot sauce, tomato sauce, fresh mozzarella

Taken from tastykitchen.com/recipes/main-courses/lightened-but-not-too-much-eggplant-parmesan/ (may not work)