Eggplant Parm

Preheat Oven to 350.

1 1/2 Cup Eggplant 1/4 slices

2 1/2 oz Fat Free Mozzarela cheese, Shredded

6 slices Melba toast or 1/2 Cup Fat Free crouton or 1/2 Cup Corn Flakes made into crumbs.

1 Egg, beaten

1/4 Cup Fat Free pasta sauce ( I use Ragu tomato and basil)

Seasoning to taste i added inot my egg (oregeno, Mrs Dash, black pepper)

Dip eggplant (both sides) in egg then crumbs, place on non stick pan

Cover eggplant with sauce ( I spooned on little bit to cover each one)

Top with cheese

Bake 15 to 20 minutes to make sure cheese is melted and eggplant tender.

Enjoy! This is a great lunch as all the food groups you need.

1 Vegetable

1 Diary

1 Carb

1 Egg