3 cups of pasta sauce equals about 1 jar. I used Newman's Own Marinara. I also use a lot less oil or substitute cooking spray if I feel I don't need the extra fat and calories. I usually eat it with a vegetable, spinach or broccoli rabe sauteed with garlic.

Ingredients

1	medium eggplant, sliced lengthwise
1	egg, beaten
1	egg white, beaten
1 1/2	cups breadcrumbs
3	cups pasta sauce
1	cup shredded mozzarella cheese
1/2	cup grated parmesan cheese

Directions

1. Preheat oven with a baking sheet inside to 375. Coat eggplant slices with beaten egg, then bread with breadcrumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
   
   
2. Increase oven temperature to 475. In an 8x10 ovenproof dish, layer pasta sauce, then eggplant and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
   
   

Categories

Vegetables, Main Dish, Italian, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium

Bad points High in sodium