Eggplant Parmigiana

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	pounds	Italian eggplants -- sliced 1/2-inch thick
		kosher salt
2	tablespoons	olive oil
1/4	cup	all-purpose flour
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
2	whole	eggs
1	teaspoon	Dijon mustard
1	tablespoon	water
1/2	cup	panko
1	teaspoon	Italian seasoning
8	ounces	low fat mozzarella cheese -- shredded
1/4	cup	grated fresh Parmesan cheese
2	cups	Quick Spaghetti Sauce -- see recipe

Sprinkle eggplant slices with salt. Place in a colander and let drain for at least 1/2 hour.

Heat oven to 425°F.

Rinse off excess salt and place eggplants slices between layers of paper towel and press to get excess moisture out.

Spread olive oil on baking sheet and layer eggplant. Bake for 12 to 15 minutes or until eggplant start to brown. Remove from oven and let cool.

Reduce oven to 350°F.

In one plate put flour, seasoned salt, and seasoned pepper.

In second plate beat eggs with water and Dijon mustard.

In third plate mix panko with Italian seasonings.

Put 1/4 of sauce in bottom of 11x9x2 inch baking dish.

Coat eggplant in flour knocking off excess.

Dip slices in eggs letting excess drip off.

Coat slices with breadcrumb mixture.

Layer 1/3 of eggplant in dish over tomato sauce. Top with 1/3 mozzarella.

Continue layering ending with tomato sauce. Sprinkle Parmesan over top

Bake for about 20 minutes or until browned on top.

Notes: Japanese eggplant has less seeds and is not as bitter. You can use regular eggplant if you wish,

Makes 6 servings.

Per Serving: 359 Calories; 19g Fat (45.1% calories from fat); 19g Protein; 32g Carbohydrate; 5g Dietary Fiber; 94mg Cholesterol; 578mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.