Healthy Eggplant Parmesan

• 1 1/2 c. canned tomatoes
• 4 cloves garlic, finely chopped
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 1 tsp. dried basil
• 2 medium eggplant
• 1/3 c. dried bread crumbs
• 1 lb. part skim Ricotta cheese
• 1/2 lb. part skim Mozzarella, shredded
• 1/4 c. grated Parmesan cheese

1. Drain juice from the tomatoes into a mixing bowl. Chop the tomatoes and add to bowl.
2. Stir in garlic and herbs.
3. Peel and thinly slice the eggplant into rounds.
4. Spoon just enough of the tomato sauce to thinly coat the bottom of a 9 x 13-inch pan. Arrange half of the eggplant over the sauce.
5. Sprinkle half of the bread crumbs over the eggplant. Spoon all of the Ricotta evenly on top.
6. Cover with half of the Mozzarella and half of the Parmesan cheese.
7. Spoon half of the remaining tomato sauce over the cheeses.
8. Repeat the eggplant, bread crumbs, Mozzarella, Parmesan and tomato layers.
9. Cover tightly with aluminum foil. Bake at 350u0b0 for 1 hour or until eggplant is tender.
10. Serve hot with Italian bread and a green salad.

tomatoes, garlic, oregano, parsley, basil, eggplant, bread crumbs, ricotta cheese, mozzarella, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675931 (may not work)