Mozzarella Eggplant CasseroleIngredients: 3 eggplant, peeled and thinly sliced1/2 cup egg substitute 4 cups Italian bread crumbs 6 cups no salt tomato sauce 2 cups shredded low fat mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon dried basil Preparation: Preheat the oven to 350 degrees. Place the egg substitute into a small bowl. Place bread crumbs into a second bowl. Take sliced eggplant and dip into egg, coating completely. Place slices in bread crumbs covering entire slice. Place slices on a cookie sheet in a single layer and bake for 7 minutes then flip slices and continue baking for 5 minutes more. In a large oven safe dish spread enough spaghetti sauce to cover bottom of pan. Put eggplant slices in a single layer over the sauce, and cover with the cheeses. Continue to layer until all the sauce and eggplant have been used. Sprinkle basil over top of the casserole. Return to the oven and bake 30 minutes or until browned.
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