Baked Eggplant Parmesan (Lighter)

Ingredients

• 700 g eggplant (2 medium)
• 2 eggs, beaten
• 60 g breadcrumbs (from toasted bread)
• 40 g parmesan
• 500 g tomato sauce
• 150 g part-skim mozzarella
• 15 g fresh basil
• 1 tsp oregano
• 1 tbsp olive oil
• 2 g salt

Method

1. Slice eggplant into 1-cm rounds; salt 10 min; pat dry.
2. Dredge in egg, then breadcrumbs mixed with parmesan and oregano. Lay on a tray.
3. Bake at 220 °C for 20 min, flipping once.
4. Layer in a baking dish with tomato sauce, basil and mozzarella. Bake 15 more minutes.