Eggplant parmesan

Ingredients:

• two large globe egg plants, cut into 3/4 inch slices
• olive oil spray
• 2 large eggs, lightly beaten
• 0.75c whole wheat panko or bread crumbs
• 6 tbs. low-fat Parmesan cheese
• 1.5 tsp dried Italian seasoning
• 1 tsp garlic powder
• 0.25 tsp. sea salt
• 2 medium tomatoes, diced
• 6oz. no salt added tomato paste
• 3 garlic cloves, minced
• 1 tbs. dried basil
• 1c mozzarella cheese, shredded

(1 serving = 2 2-layered eggplant 'towers')

1.) Preheat oven to 425 degrees and spray two baking sheets with olive oil spray. Pour slightly beatened eggs in a shallow dish. In another shallow dish, combine panko/breadcrumbs, Italian seasoning, garlic powder and salt.

2.) Dread each eggplant slice in the egg then in the breadcrumb mixture. Arrange coated slices on the baking sheets (two large globe eggplants should take up two baking sheets). Bake until eggplant is tender, about 25 minutes.

3.) While eggplant is baking, combine diced tomatoes, tomato paste, garlic and basil in a small sauce pan and cook on medium heat. Bring to a boil, reduce heat and let simmer about 10 more minutes.

4.) When eggplant is done baking, leave oven on but take out baking sheets of eggplant. Spoon a little bit of tomato mixture over each slice and top with mozzarella cheese. Being very careful, place one slice of eggplant on another until you get two-layered egg plants (when I made this, I ended up with 13 slices of eggplant, so a total of 6 two-layered eggplants).

5.) Place back in the over until cheese is melted and golden brown. ENJOY!

Mini-Review
This was good... really good! The only improvements I can think of is to use a more flavorful/pungent cheese instead of mozzarella. That would add a whole 'nother flavor pallet to the dish. Another suggestion is to get some protein in this meal! The original recipe (from Clean Eating magazine) called for bulgar (which I didn't make) but throwing some grilled chicken on the side would have really made it filling.