Eggplant Parmigiana

Recipe Instructions Preheat oven to 400 degree. Lightly coat 2 baking sheets with 1 teaspoon olive oil each. Spray a 9- by 13-inch baking pan with nonstick cooking spray. In a shallow bowl, beat the eggs with the water. In another shallow bowl, combine the bread crumbs, 1/4 cup of the Parmesan cheese, and the Italian seasoning. Dip the eggplant slices into the egg mixture, then coat with the bread crumb mixture. Discard any leftover egg or bread crumb mixture. Arrange the slices, one layer deep, on the prepared baking sheets. Bake until lightly browned, about 15 minutes, then turn the slices and bake until crisp-edged, 15 to 20 minutes more. In a medium saucepan, combinie the tomatoes with the garlic. Bring to a boil, covered, stirring as needed; lower the heat and simmer for 15 minutes. Set aside. Spread about 1/2 cup of the sauce n the bottom of the prepared baking dish. Arrange a single layer of eggplant slices over the sauce, then top with another layer of sauce. Sprinkle 1/3 of the mozzarella cheese, then top with another layer of eggplant slices. Repeat to make 2 more layers, then sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until bubbly, about 20 minutes. This recipe yields 8 servings. Serving size: 1/8 recipe. Exchanges Per Serving: 1 Starch, 1 Lean Meat, 2 Vegetable, 1 Fat. Nutrition Facts: Calories 219; Calories from Fat 74; Fat 8g; Saturated Fat 4g; Cholesterol 84mg; Sodium 666mg; Dietary Fiber 4g; Sugars 10g; Protein 13g.