Healthier Eggplant Parm

2		eggplants
1  cup		italian breadcrumbs to coat eggplant slices
2		eggs
2  tablespoons		olive oil to fry pieces
8  ounces		fresh mozzarella
2		sliced tomatoes

Tip: For nutritional information on all the ingredients in Healthier Eggplant Parm just click on each ingredient name. Then adjust the serving size for any Healthier Eggplant Parm ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375 degrees, and put a skillet with the olive oil on high heat while you prep your eggplant. Peel and slice the eggplant into discs, about 1/2" thick (appx). Coat the eggplant pieces in egg wash, then cover them with the breadcrumbs. Set aside until all are coated. Brown the eggplant discs on each side, appx 1-2 minutes, enough to get a nice, crispy texture. In the meantime, slice the fresh mozzarella log into as many slices as there are eggplant slices. Once the eggplant is done browning, assemble in the following order on a baking sheet: eggplant, tomato slice, mozzarella slice. You may season these with whatever you desire; I use garlic salt and a little freshly cracked pepper. Pop into the oven for about 25 minutes, or until the cheese is nice and bubbly and starting to brown just a slight bit. This goes well with a nice side salad or cruchy asparagus as a textural difference. Enjoy!