Eggplant Parmesan

(serves 6)
2 medium eggplant, about pound each, peeled and cut crosswise into 1/2" slices
2 eggs, beaten with 1 tablespoon water
1 cup 4C Seasoned Bread Crumbs
2 1/2 cups prepared marinara sauce
1/4 cup 4C HomeStyle Grated Parmesan Cheese
8 ounces shredded mozzarella cheese

1. Preheat oven to 350°F. Coat 2 baking sheets with olive oil cooking spray.
2. Dip eggplant into eggs then into bread crumb mixture. Place on prepared baking sheets and coat with cooking spray. Bake 15 minutes, turning once, or until browned and tender.
3. Spread 1/2 cup marinara sauce in 13 x 9" baking dish. Arrange 1/2 slices over sauce. Top with the half marinara and half the cheeses. Repeat. Bake 20 minutes or until hot.
Per serving: 332 Calories, 20 g protein, 13 g fat, 35 g total carbohydrates, 7 g dietary fiber, 13 g sugar, 28 g net carbohydrates, 1235 mg sodium, 98 mg cholesterol