1 VEGGIE, 1 DAIRY, AND 1 CARB
1 ½ cups eggplant cut into ¼ inch slices
2 ½ oz fat free mozzarella, shredded
½ cup fat free croutons or ½ cup corn flakes
¼ cup fat free pasta sauce *
1 egg **, beaten or ½ container Egg Beaters®
Preheat oven to 350°.
Crush croutons or corn flakes between 2 pieces of wax paper using a kitchen mallet or rolling pin.
Dip eggplant in egg, then coat with crumbs.
Place slices in a non-stick pan.
Cover eggplant with pasta sauce and top with mozzarella cheese.
Bake for 15-20 minutes, or until cheese is melted.