| 1. |
Pre-heat oven to 375° F (190° C). Spray baking sheet with non-stick spray, set to side. |
| 2. |
Cut ends off of eggplant and cut into round slices approx 1/4" thick, set to side. |
| 3. |
Pour 1/4 cup whole wheat flour into bowl. Pour 1/2 of egg beaters into a separate bowl. Pour 1 cup of crumbs into a separate bowl. |
| 4. |
Cover one eggplant slice with flour, then dip in egg, shake off excess egg mixture, dip eggplant into crumbs and cover well. Place covered eggplant on baking sheet. |
| 5. |
Repeat until all eggplant covered. Spray eggplant with non-stick spray. |
| 6. |
Bake eggplant for 15 minutes, remove from oven, flip eggplant over, spray with non-stick spray and bake an additional 15 minutes. |
| 7. |
Meanwhile, pour one cup canned crushed tomato into bowl, add a tablespoon of Italian seasoning, a teaspoon of garlic powder, dash of salt, dash of pepper and mix well. Warm mixture in microwave for 3 minutes on medium heat, stir well. |
| 8. |
Once eggplant is completely cooked, remove from oven, add a spoon of tomato sauce over eggplant and top with mozzarella cheese. Bake an additional 5 minutes until cheese is melted. |
