Eggplant Parmigiana

Ingredientes

• 1 second olive oil cooking spray
• 2 grandes eggs
• 4 fatias mozzarella cheese shredded
• 1/4 xícara parmesan cheese
• 1 colher de chá, folha oregano
• 1 lb part skim milk ricotta cheese
• 1 colher de sopa basil
• 1/2 colher de chá salt
• 2 com casca eggplant, sliced thin
• 1/3 tbsp parsley
• 2 xícaras tomato sauce
• 4 fl oz water
• 1 1/2 xícaras bread crumbs

Instruções

1. Whisk together 1 egg, water and salt.
2. Thinly slice eggplant and dip in egg then bread crumbs.
3. Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
4. While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
5. Place 1/2 cup sauce in deep baking pan, then layer of cheese.
6. Top with eggplant and sauce alternating ending with sauce.
7. Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.