Eggplant Parmesan (Lo Cal)

• 1 each eggs beaten
• 1/4 cup milk, skim
• 18 teaspoon black pepper
• 1 cup crackers, saltine crushed, 28
• 2 tablespoons parsley flakes dried
• 1 medium eggplant sliced 1/4 inch
• 15 ounces tomato sauce
• 1/2 teaspoon oregano dried, crushed
• 3/4 cup mozzarella cheese shredded, part-skim, 3 ounces
• 1 clove garlic minced
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

1. In a small bowl, combine egg, milk, and pepper.
2. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
3. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
4. Spray a 12x7x2 inch baking dish with cooking spray.
5. Arrange eggplant in dish.
6. In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.
7. Bake, covered, in a 350F.
8. oven for 40 minutes or until eggplant is tender.
9. Sprinkle with mozzarella cheese.
10. Bake, uncovered, 10 minutes more.

eggs, milk, black pepper, crackers, parsley, tomato sauce, oregano, mozzarella cheese, garlic, parmesan

Taken from recipeland.com/recipe/v/eggplant-parmesan-lo-cal-41016 (may not work)