Eggplant Parmigiana

Ingrédients

• 1 oz mozzarella cheese, shredded
• 1 tasse part skim ricotta cheese
• 1 large egg
• 1 tsp leaves basil
• 1 cuillère à café garlic powder
• 1 non pelée whole eggplant
• 2 tasses tomato sauce
• 2 fl oz water
• 1/2 tasse seasoned bread crumbs

Directives

1. Thinly slice eggplant into large coins . Dip in egg and water mixture and coat with bread crumbs.
2. Place on non-stick cookie sheet sprayed with cooking spray, like Pam. Spray tops of eggplant pieces as well.
3. Bake on 350 °F (175 °C) for 30 minutes or until tender.
4. Mix remaining egg with cheeses and seasonings.
5. Put 1/2 cup of sauce in bottom of bread pan, top with cheese mixture then layer eggplant and sauce; finish with sauce.
6. Bake on 350 °F for 1 hour and serve.