Eggplant Parmigiana

1		eggplant
8  ounces		tomato sauce
3  tablespoons		parmesan cheese
1/8  teaspoon		garlic powder
1  teaspoon		oregano
1/2  teaspoon		salt
1  tablespoon		olive oil
1/4  teaspoon		pepper
3  ounces		mozzarella cheese
1/4  cup		bread crumbs

Tip: For nutritional information on all the ingredients in Eggplant Parmigiana just click on each ingredient name. Then adjust the serving size for any Eggplant Parmigiana ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Bring large kettle of water to boiling; remove from heat. Drop in eggplant slices; let stand 5 minutes. Drain slices; blot dry with paper towels. Heat oil in non-stick skillet; brown eggplant on both sides.

Combine parmesan cheese, salt, pepper, garlic powder and oregano with tomato sauce. Spread a little tomato sauce mixture over bottom of a 9-inch square shallow baking dish. Arrange eggplant in layers with mozzarella cheese. Pour remaining sauce mixture over all; top with bread crumbs. Bake in moderate 350 degree oven for 30 minutes or until bubbly. Makes 4 servings at 162 calories each.