Eggplant Parmigiana

Ingredients

• 1/4 cup canola mayonnaise
• 1 (1 1/2 lb) eggplant, gut into 12 1/2-inch thick slices
• 3/4 cup Parmesan-seasoned breadcrumbs
• 1 1/2 cups bottled lower-sodium tomato-basil pasta sauce
• 1 1/2 cups (6 oz) shredded six-cheese Italian blend cheese
• Cooking Spray

Instructions

1. Preheat oven to 425
2. Thinly spread mayo evenly on both sides of eggplant slices; dip both sides of eggplant in breadcrumbs. Place eggplant on an ungreased backing sheet
3. Back at 425 for 15 minutes or until tender and lightly browned. Turn eggplant over. Back an additional 5 minutes. Reduce oven temp to 375
4. Place eggplant slices in an 13x9 baking dish coated with cooking spray. SPread pasta sauce over eggplant; sprinkle with cheese. Back at 375 for 15 minutes or until thoroughly heated and cheese melts. Sprinkle with basil, if desired.

Source/Story

From Fresh Food Fast, pg 294

Notes