Eggplant Parmigiana

Ingrédients

• 1 second olive oil cooking spray
• 2 larges eggs
• 4 tranches mozzarella cheese shredded
• 1/4 tasse parmesan cheese
• 1 cuillère à café, feuille oregano
• 1 lb part skim milk ricotta cheese
• 1 cuillère à soupe basil
• 1/2 cuillère à café salt
• 2 non pelées eggplant, sliced thin
• 1/3 cuillère à soupe parsley
• 2 tasses tomato sauce
• 4 fl oz water
• 1 1/2 tasses bread crumbs

Directives

1. Whisk together 1 egg, water and salt.
2. Thinly slice eggplant and dip in egg then bread crumbs.
3. Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
4. While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
5. Place 1/2 cup sauce in deep baking pan, then layer of cheese.
6. Top with eggplant and sauce alternating ending with sauce.
7. Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.