1 slice whole wheat bread, torn into pieces

1/4 cup freshly grated Parmesan cheese

2 cups low fat pasta sauce

1/2 teaspoon crushed oregano

8 oz. fat-free grated mozzarella cheese

 

Peel eggplant and cut horizontally into 1/2" slices.  Lightly salt and place in a bowl.  Cover and let stand for 1 hour.  Drain liquid from eggplant and rinse thoroughly.  Steam or microwave the slices until tender.  Preheat oven to 350 deg.

 

Mix bread and parmesan cheese in a food processor or blender until it is the consistency of fine gravel.  Mix pasta sauce and oregano.  Spray a 9x11-inch baking pan with cooking spray.  Spoon half the pasta sauce mixture into the pan.  Layer half of the cooked eggplant slices over sauce.  Top the eggplant with half of the bread and cheese mixture and then half of mozzarella cheese.  Repeat layers.  Bake 30 minutes.  Let stand for 5 minutes before serving.

 

Serves 4.

 

Approximately 3.5 fat grams per serving.