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<blockquote data-quote="moreluck" data-source="post: 288965" data-attributes="member: 1246">Baked Eggplant Parmesan&nbsp;Nonstick cooking spray 3/4 cup soy milk or skim milk 1 cup bread crumbs 1 cup wheat germ 1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon thyme 1/4 teaspoon salt 2 medium eggplants, washed, ends removed, and cut into 1/2-inch slices 2 cups tomato sauce 1/2 pound fat-free mozzarella cheese 1/2 cup grated Parmesan cheese &nbsp;1. Preheat oven to 375°friend. Spray nonstick baking sheet with cooking spray. &nbsp;2. Place milk in shallow bowl. &nbsp;3. In second bowl, combine bread crumbs, wheat germ, basil, oregano, thyme, and salt. &nbsp;4. Dip eggplant slices first in milk, then dip in bread crumb mixture to coat both sides. Place prepared eggplant on baking sheet. Bake at 375°friend until tender, about 25 to 30 minutes. Remove from oven, cover, and keep warm. &nbsp;5. In large casserole dish, spread 1/4 cup tomato sauce on bottom of pan. Add a layer of eggplant, then tomato sauce, then mozzarella cheese. Repeat layers until ingredients are used. Sprinkle top with Parmesan cheese. &nbsp;6. Bake, uncovered, at 375°friend for 45 minutes, or until edges are bubbly. Let sit for 10 minutes before cutting. Serve hot.</blockquote>

[QUOTE="moreluck, post: 288965, member: 1246"] Baked Eggplant Parmesan Nonstick cooking spray 3/4 cup soy milk or skim milk 1 cup bread crumbs 1 cup wheat germ 1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon thyme 1/4 teaspoon salt 2 medium eggplants, washed, ends removed, and cut into 1/2-inch slices 2 cups tomato sauce 1/2 pound fat-free mozzarella cheese 1/2 cup grated Parmesan cheese 1. Preheat oven to 375°friend. Spray nonstick baking sheet with cooking spray. 2. Place milk in shallow bowl. 3. In second bowl, combine bread crumbs, wheat germ, basil, oregano, thyme, and salt. 4. Dip eggplant slices first in milk, then dip in bread crumb mixture to coat both sides. Place prepared eggplant on baking sheet. Bake at 375°friend until tender, about 25 to 30 minutes. Remove from oven, cover, and keep warm. 5. In large casserole dish, spread 1/4 cup tomato sauce on bottom of pan. Add a layer of eggplant, then tomato sauce, then mozzarella cheese. Repeat layers until ingredients are used. Sprinkle top with Parmesan cheese. 6. Bake, uncovered, at 375°friend for 45 minutes, or until edges are bubbly. Let sit for 10 minutes before cutting. Serve hot. [/QUOTE]

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