Instructions

Preheat oven to 375°F. Spray baking sheet with non-stick cooking spray. Combine first 7 ingredients in a medium bowl, set aside. Dredge each eggplant slice into the flour, then into beaten
egg, then into bread crumb mixture until well-coated. Arrange in a single layer on a baking sheet. Spray each slice with non-stick cooking spray. Bake for 25-30 minutes or until golden
brown, turning once after 15 minutes. Remove from oven. In a medium bowl, combine ricotta, shredded cheeses and Italian seasoning. To assemble, spoon ½ cup pasta sauce into bottom
of an 8 x 8-inch glass baking dish. Layer half of eggplant over sauce. Top with about ¾ cup pasta sauce and half of ricotta cheese mixture. Repeat with remaining eggplant slices, sauce and cheese mixture. Sprinkle with reserved cheese and Italian seasoning. Cover with foil and bake 30 minutes or until cheese is melted.

Nutrition Facts per serving: 330 calories; 14 g fat; 6 g saturated fat; 0 g trans fat; 115 mg cholesterol; 590 mg sodium; 31 g carbohydrate; 6 g fiber; 8 g sugar; 20 g protein; 35% DV vitamin A; 40% DV calcium; 10% DV iron.