Eggplant Parmesan (p2)

This is yet another wonderful recipe that I got from Gretchen, the Kitchen Goddess. She shared this recipe with me about 9 years ago but back this it was made a bit different. Now its healthier as its been South Beached - but its still WONDERFUL!!!! I'm sorry I didn't get any better photos of this dish...I totally was too eager to eat it so I didn't get a photo of it served up on a plate, but I'm sure you get the idea). Another good friend of mine, Catherine, made this dish and posted it on her blog too, so check her photo out of this dish to get a better idea how yummy it looks: South Beach Diet for Idiots

Eggplant Parmesan (p2)

Ingredients:
1 Eggplant
1 Egg
1/2 Cup whole wheat bread crumbs
1/2 Cup grated or shredded Parmesan
Marinara Sauce (Low sugar)
Part skim Mozzarella (enough to cover the eggplant slices)
Canola oil spray
A pinch of each of your favorite Italian seasonings


Preheat oven to 350.
Mix the breadcrumbs with Parmesan and any seasonings you want, (I used Italian seasoning, fresh chopped parsley and a little garlic powder and salt).

Peel and cut the eggplant into slices 1/2 inch thick. Dry them well and dip into a beaten egg, then dredge in breadcrumb mix. Spray them with oil and bake them on a rack until crispy, approximately 12-15 minutes on each side. While these are cooking warm up some marinara sauce.
When the eggplant is browned on both sides Top with a marinara sauce and mozzarella and bake til the cheese is lightly brown and bubbly (approximately 10 to 15 min)

I served this the eggplant over a little cooked whole wheat spaghetti noodles that had been tossed with some olive oil, grated Parmesan cheese and salt. Then it was served with roasted veggies and a mixed green salad but what ever you have with this I'm sure it will be great as this is a wonderful recipe! ENJOY!!