Low Fat Eggplant Parmesan

[vegelady]

     


          Ingredients :

          2 med. eggplant
          1 recipe of marnara sauce
          1 lb. Mozzarella, shredded
          1 c. Parmesan cheese


           Directions :

           Wash and dry eggplant; discard both ends. Slice into 1/2 inch slices.

           Steam for 7 to 8 minutes; remove and drain.

           Spray 13 x 9 inch pan with Pam. Line pan with sauce. Place single layer of eggplant; sprinkle Mozzarella cheese then
           Parmesan cheese. Spread sauce over top. Repeat layers until dish is 3/4 full, ending with cheese.

           Bake at 350 degrees until bubbly and cheese is melted; about 1/2 to 3/4 hour. Serve with a side dish of pasta.