- 1 egg, beaten
- 1/4 cup fat-free milk
- 1/8 teaspoon pepper
- 1 cup crushed saltine crackers
- 1/4 cup grated Parmesan cheese
- 2 tablespoons dried parsley flakes
- 1 medium eggplant, sliced 1/4 inch thick
- Nonstick cooking spray
- 15 ounces Classico® Four Cheese pasta sauce
- 1/2 teaspoon dried oregano, crushed
- 1 clove garlic, minced
- 3/4 cup shredded part-skim mozzarella cheese
- In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
- Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
- Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange eggplant in dish.
- In a bowl stir together Classico(R) Four Cheese pasta sauce, oregano, and garlic; pour over eggplant.
- Bake, covered, in a 350 degree F oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.