Weight Watcher’s Eggplant Parmesan Submitted by LaRee

2 large eggs
2 T fat-free milk
1 cup Italian-seasoned dry bread crumbs
1 (1 ¾ to 2 pounds) eggplant, unpeeled and cut into ¼ inch slices
2 t extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14 ½ ounce) can diced tomatoes
¼ cup dry red wine ( LaRee used water)
2 T minced fresh basil, or 2 t dried basil leaves
½ t salt
½ t freshly ground pepper
¼ t sugar or splenda
1 cup shredded part-skim mozzarella cheese
3 T grated Parmesan cheese

1. Preheat the oven to 375 degrees Fahrenheit. Spray 2 baking sheets and a 9x13-inch baking dish with nonstick spray.
2. Lightly beat the eggs and milk in shallow bowl. Place the bread crumbs in another shallow bowl. Dip the eggplant in the egg mixture, then in the bread crumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until the eggplant is softened and lightly browned, about 25 minutes.
3. Meanwhile, heat a nonstick Dutch oven. Swirl in the oil, then add the onion and garlic. Saute until golden, about 7 minutes. Add the crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring the mixture to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.
4. Spoon about one third of the tomato sauce in the bottom of the baking dish. Top with a layer of half of the eggplant, then another one third of the sauce, then another layer of the remaining eggplant, then the remaining sauce. Sprinkle with the mozzarella and Parmesan cheeses and bake, uncovered, until the dish is hot and bubbling and the cheese is golden, about 20 minutes. Let stand 5 minutes before serving.

Per serving: 275 calories
10 g total fat, 4 g saturated fat, 84 mg cholesterol, 863 mg sodium, 34 g total carbohydrate, 6 g dietary fiber, 14 g protein, 308 mg calcium
Makes 6 servings.