Serves: 6

1. Make Italian Tomato Sauce.

2. Heat oven to 350°.

3. Cut eggplants into 1/4-inch slices. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.

4. Heat oil in 12-inch skillet over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown drain. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary.

5. Place half of the eggplant in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches, overlapping slices slightly. Spoon half of the sauce over eggplant. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining eggplant, sauce and cheese.

6. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

NUTRITION FACTS: 1 Serving: Calories 350 (Calories from Fat 200) Fat 22g (Saturated 7g) Cholesterol 60mg Sodium 690mg Carbohydrate 26g (Dietary Fiber 5g) Protein 17g % DAILY VALUE: Vitamin A 14% Vitamin C 18% Calcium 38% Iron 12% DIET EXCHANGES: 1 High-Fat Meat 5 Vegetable 3 Fat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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