Grilled Eggplant Parmasan w/Green Chili

2 large eggplants, sliced length wise to 1/4" thickness
1 8oz. tub of Fat Free Ricotta Cheese
1 large egg
1 tsp garlic powder
4 - 6 roasted NM Green chili, peeled and chopped
1 can Hunt's Spagetti Sauce - Chunky Vegetable
1 8oz square of lowfat Mozzarella Cheese - shredded
1/4 cup seasoned Bread Crumbs (optional)
2 tbsp Parmesan Cheese, finely grated

Slice eggplant ahead of time and place slices between layers of paper towels and weigh them down with a heavy object (I use a cast iron frying pan) for approximately 15 minutes to remove excess moisture.
Preheat oven to 350degrees.
While eggplant is getting "pressed" mix together Ricotta, egg, green chili and garlic in a separate bowl.
Put spaghetti sauce in another bowl.

After eggplant has been dewatered, spray both sides of each side with cooking spray. Place them on a large cookie sheet and back for 15 minutes. This will heat and begin baking process of the eggplant.
Place about 5 tbsp of ricotta mixture onto bottom of 13x9 baking pan and spread. This will be a very thin layer.
Place one layer of eggplant, top this with a layer of ricotta, spaghetti sauce and some mozzarella cheese. Repeat layers till topped out. Top off with the mixture of bread crumbs and parmesan cheese.
Bake for 30 minutes or until mixture is boiling. Remove from oven and let set for 10 - 15 minutes before cutting.

Enjoy!

Number of Servings: 10

Recipe submitted by SparkPeople user MARYLE2010.