Eggplant Parmesan

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
.50 cup Progresso Bread Crumbs - Italian Style
1 serving 1 large egg (per the egg board) 50g
29 oz Contadina Tomato Sauce (by KRISTINLINDSEY)
1 tsp, crumbled Bay Leaf
1 tsp (C) Garlic, minced (by SHEILAHARVILLE)
.50 tbsp minced onion (by JAZZMINE54868)
.50 cup Publix Mozzerella Cheese, part skim (by DANCINQUEEN09)
1 tbsp Parmesan Cheese, grated

I prefer to make my own sauce, but can also use a premade sauce in jar, which saves time. Also, I have used egg whites instead of a whole egg to dip the eggplant.

slice eggplant and sprinkle with salt and let sit for about an hour to get bitterness out of eggplant. Rinse salt off and pat dry. Dip each eggplant slice in egg and then breadcrumbs to coat. spray baking sheet with cooking spray and bake at 350 20-30 minutes (slightly brown and tender), turning half way.
Cook tomato sauce in saucepan, adding onion, garlic and bay leaf (approximately an hour). When eggplant and sauce are ready, spoon sauce into a casserole dish , then eggplant, sprinkle some of the mozzarella, then eggplant again, sauce, and mozzarella. sprinkle parmesan on top and bake for about 20-30- more minutes until cheese is melted.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MABENT3218.