Eggplant Parmesan

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2 cups Italian seasoned bread crumbs

1 1/4 cups grated Parmesan cheese

2 medium eggplants, cut into 1/4″ slices

1/2 cup Egg Beaters, beaten

Olive or vegetable oil

1 jar Ragú Chunky Gardenstyle Pasta Sauce

1 1/2 cups shredded Mozzarella cheese (6 ounces)

Preheat oven to 375 degrees F.

In a medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into Egg Beaters, then into bread crumb mixture. In a large skillet, brown eggplant in hot oil on both sides; drain on paper towels.

Evenly spread 1 cup pasta sauce in a 13 × 9-inch baking dish. Overlap eggplant slices over sauce. Top with remaining pasta sauce and 3/4 cup Parmesan cheese. Bake, covered, 45 minutes. Uncover and sprinkle with Mozzarella cheese. Bake 10 minutes, or until cheese melts.

Serves 8.

271 calories per serving.

1 ½ starch/bread, 1 ½ vegetable, 2 lean meats, 1 fat.