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3 tbsp. Italian-seasoned bread crumbs
1-1/2 tbsp. grated Parmesan cheese
1/2 tsp. garlic salt
pinch of cayenne
1 eggplant, peeled and cubed
8oz. can tomato sauce
3 thin slices part-skim mozzarella cheese (3oz)
Mix the bread crumbs, Parmesan cheese, garlic salt, and cayenne together in a bowl. Arrange the eggplant in the bottom of a baking dish. Spread the bread crumb mixture over this and then pour on the tomato sauce. Top with the slices of mozzarella cheese. Bake in a preheated 350 degrees oven for 25 minutes.
6 serving
Total Calories-556g.
calories per serving-92.8