Easy and oven baked. It tastes good!!
1 eggplant cut into 1/2" round slices and seasoned with salt and pepper
Italian seasoned bread crumbs (use as needed)
1 egg, beaten (you can use egg white if you're so concerned)
1 can Italian seasoned chopped tomatoes
1 onion, chopped
1 clove of garlic, minced
dash of your fav italian seasonings.
Grated parmesan cheese
a little part skim mozzerrella, grated
Preheat oven to 350F. Line a baking sheet with parchment paper.
Dip eggplant slice in egg and cover both sides. Now dip in bread crumbs and cover both sides. Place on baking sheet. Continue until all eggplant is done.; a nice golden brown on both sides. Time varies, but, check after 20 minutes.
In a saucepan over medium heat sauté onions and garlic in a little olive oil. When sweating add canned tomatoes, and your Italian seasonings. Allow to simmer softly for about 20 minutes while the eggplant cooks
When Eggplant is finished, in a rectangular baking dish layer a little sauce on the bottom and then place eggplant slices on top. You might want to stagger the slices so that they are leaning on each other a little. Put some more marinara sauce on top, sprinkle with cheeses and place back in oven to melt.
When it comes out, enjoy! Fraction of the fat and calories of the original and all the flavour!

I tried it.It was really good and filling.We had no pasta with it,and it was still good.Thanks for the recipe