Eggplant Parmesan

1 large or 2 medium eggplants, just have them equal about 2 pounds

cooking spray

15 ounces of reduced-fat ricotta cheese

1/4 cup Parmesan cheese

1 teaspoon of dried Parsley

1/4 cup of egg beaters

1 1/2 cups reduced fat shredded Mozzarella cheese

3 to 4 cups of marinara sauce (I used a jar one to cut down on time)

salt and pepper to taste

Preheat oven to 450 degrees

Slice the eggplant pretty thin...I try between 1/8 or 1/4 of an inch.

Put all sliced eggplant in a strainer and add a little table salt on top (this will release the moisture). Then once you see water coming out transfer the sliced eggplant to paper towels or kitchen towels to get the moisture off.

Then transfer eggplant slices to cookie sheets and spray them cooking spray. And bake on each side for 10 minutes or until golden brown and then flip.

In a bowl combine the ricotta cheese, egg beaters, parmesan and parsley.

In a baking dish/casserole start layering in this order:

-marinara sauce

-eggplant

-ricotta mixture

-mozzarella cheese (I usually go light on this)

-marinara sauce again

Now do this until all the items are used in full. But make sure you end with sauce and shredded cheese.

Cover the baking dish with foil.

Now switch the oven to 400 degrees.

Bake the dish with foil on for about 25 to 30 minutes. Or until bubbly.

Then remove the foil and bake for another 10 minutes, it should be golden brown especially around the edges.

Let it rest for about 5 to 10 minutes before cutting so everything is able to stand together!

Enjoy!!!!!