We start with ripe eggplants, and slice them, a bit over 1/4 inch.

Next, dip them in egg (we use fat free eggs, such as egg beaters) and breadcrumbs.

Brown in a non-stick pan sprayed with Pam (a non-stick vegetable oil spray), about 10 minutes each side. You can see that they brown nicely.

A few tablespoons of sauce, and top with shredded mozzarella cheese. Place in a preheated 350F oven for about 20-25 minutes until cheese melts and starts to brown.

If you enjoy eggplant dishes in a restaurant but for whatever reason, just haven’t tried it at home, now’s your chance. Let us know if you enjoyed this healthier version.

Happy Thanksgiving.

* I know – Eggplant is technically a fruit not a vegetable. There’s an old expression; Knowledge is knowing a tomato is a fruit, wisdom is knowing not to put it in a fruit salad.

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