Baked Eggplant Parmesan

1 medium to large eggplant
1/4 cup plus 2 tbsp bread crumbs
1/4 cup Parmesan Cheese
1 1/2 egg white
1 tbsp olive oil (can use a spray to cut more calories)
1/2 cup marinara
1 tomato
2 oz Mozzarella Cheese

Slice (and peel if desired) Eggplant into 1/4 inch slices. Dredge in egg white and bread crumbs, and place on an olive oil greased cookie sheet (can use Olive Oil Spray if you want to cut more calories). Bake the slices for 15 minutes, turn, and bake for another 10 minutes. Allow to cool enough to handle

Layer eggplant, tomato, marinara sauce, and cheese in a sprayed or lightly greased casserole dish (reserving 1/2 of the cheese until the end of baking). At this point, you can cover and refrigerate up to a day if desired.

Place the layered Eggplant Parmesan (covered) in a 350 degree oven, and bake for 20 minutes. Uncover the dish, and place the last 1/2 of the cheese on top, and continue baking until the cheese is brown and bubbly (an additional 5 to 10 minutes)

It makes a large 2 serving dish, but you can cut the portion size down to a third with this much food.

Number of Servings: 2

Recipe submitted by SparkPeople user BRADFRACKINLEE.