Eggplant Parmesan
A recipe from the Sneaky Kitchen
1 egg or 2 egg whites (Note)
1 pound (at least) eggplant
1/2 C. dried bread crumbs  (Note #2)
4 C. of your favorite spaghetti sauce
1/4 C. chopped basil or 1 tsp. dried (Note #3)
1/2 tsp. black pepper
1 C. shredded mozzarella cheese, part skim
1/4 C. parmesan cheese
2 Tbsp. more dried bread crumbs
Non-stick cooking spray

Preheat oven to 400F. Line baking sheet with foil & spray with cooking spray. (Note #4)

Peel eggplant or not & slice 1/4" thick. Beat egg until frothy. Dip each slice of eggplant into egg, then into bread crumbs, pressing down so crumbs stick better to eggplant. Place on baking sheet & spray tops with cooking spray. Bake until slightly browned; turn with kitchen tongs & continue to bake until golden brown. Remove from oven.

In a med. bowl stir together spaghetti sauce, pepper & basil. Spoon about 3 Tbsp. sauce into a 9" square glass baking dish or similar casserole dish. Place layer of eggplant over sauce & sprinkle with mozzarella. Continue layers ending with sauce. Mix parmesan with remaining bread crumbs & sprinkle over top. Put in oven; reduce heat to 350 F. Bake about 20 min. or until eggplant is hot, top is slightly browned & sauce is bubbly.  Before serving garnish with a few fresh basil leaves.

Note:  I use 1 whole Eggland's Best; they are higher in nutrition & lower in cholesterol.
Note #2:  Whole wheat bread crumbs are heathiest; or use gluten-free crumbs.
Note #3:  An interesting substitute is to use chopped fresh dill instead of basil, both in the sauce & as a garnish.
Note #4: Often instead of baking them, I spray both sides of crumbed slices with cooking spray & brown in a heavy lg. skillet.