Faith Precedes Size 10: FOOD FOR THE BODY

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Tuesday, March 2, 2010

FOOD FOR THE BODY

Easy Eggplant Parmesan

Serves: 4

Points: 6

2 medium eggplants, peeled and thinly sliced into 1/2 inch rounds
1 T. salt
1 egg, beaten
1 1/2 c. plain bread crumbs
2 c. tomato sauce, divided
1 (16 ounce) package shredded mozzarella cheese, divided
1/3 c. grated Parmesan cheese, divided
1 tsp. dried basil

Heat oven to 350 degrees F (177 degrees C). Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 10 minutes; rinse salt and pat dry. Dip eggplant in egg then in bread crumbs. Place a single layer on a sheet pan. Bake until tender, about 5-7 minutes on each side.

Add 1 cup tomato sauce to 9x13 baking dish, half of the eggplant, mozzarella and parmesan cheese; repeat layering process finishing with the cheeses. Sprinkle basil on top. Bake for 30 minutes, or until golden brown. Cool 5 minutes before slicing and serving.