Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier for you. It’s worth the extra prep.
—LACI HOOTEN MCKINNEY, TX
PREP: 40 MIN. • COOK: 25 MIN. • MAKES: 8 SERVINGS
3 eggs, beaten
21/2 cups panko (Japanese) bread crumbs
3 medium eggplants, cut into 1/4-inch slices
2 jars (4 1/2 ounces each) sliced mushrooms, drained
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 jar (28 ounces) spaghetti sauce
1. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake at 350° for 15-20 minutes or until tender and golden brown, turning once.
2. In a small bowl, combine the mushrooms, basil and oregano. In another small bowl, combine the mozzarella and Parmesan cheeses.
3. Spread 1/2 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with a third of mushroom mixture, eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
4. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted.
PER SERVING 305 cal., 12 g fat (5 g sat. fat), 102 mg chol., 912 mg sodium, 32 g carb., 9 g fiber, 18 g pro. Diabetic Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat.