To make it gluten-free, I subbed in crumbs from potato chips instead of the Italian style bread crumbs. If you are on a regular diet, I suggest using the bread crumbs because of the seasoning, built right into it. I added Italian seasoning to my "chip crumbs" and they had plenty of flavor. I did so with a heavy hand.
- 1 cup Italian-style bread crumbs
- 2 eggplant, peeled
- Olive oil cooking spray
- 1 cup shredded part-skim mozzarella cheese
- 2 cups Marinara sauce
- 2 tablespoons Italian seasoning
Cut each eggplant into 12 slices, about 1/2-inch thick.
Spray each side of slices with cooking spray. Coat with crumbs on both sides and place on baking sheet.
Bake 10 minutes or until tender, turning once.
Remove from oven and pour sauce over eggplant slices, only.
Top with cheese. Bake 5 minutes more until cheese has softened.
|Baked these on Parchment Paper|