Crispy Baked Eggplant Parmesan Stacks

Lighter baked eggplant layered with marinara and mozzarella.

Ingredients

• 1 large eggplant, sliced
• 1 egg, beaten
• 1 cup whole-wheat breadcrumbs
• 1/2 cup Parmesan
• 1 1/2 cups marinara
• 1 cup part-skim mozzarella

Directions

1. Preheat oven to 425°F.
2. Dip eggplant in egg, then breadcrumbs mixed with Parmesan.
3. Bake slices 20 minutes, flipping once.
4. Layer baked eggplant with marinara and mozzarella.
5. Return to oven 8 to 10 minutes.