1 beaten egg 1/4 C. skim milk 1/8 tsp. pepper 1 C. crushed saltine crackers (28 crackers) 1/4 C. grated Parmesan cheese 2 T. dried parsley flakes 1 medium eggplant, sliced ¼-inch thick (1 lb. total) 1 15-oz. can tomato sauce 1/2 tsp. dried oregano, crushed 1 clove garlic, minced Nonstick spray coating 3/4 C. shredded part-skim mozzarella cheese (3 oz.)
In a small bowl combine egg, milk and pepper. In another bowl stir together cracker crumbs, Parmesan cheese and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Spray a 12x7½ x2-inch baking dish with nonstick spray coating. Arrange eggplant in dish. In a bowl stir together tomato sauce, oregano and garlic; pour over eggplant. Bake, covered, in a 350 F. degree oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.