Copyright, 2002: Weight Watchers Take Out Tonight
1 (1-lb.) eggplant, unpeeled and cut into 1/4-inch-thick slices
1 large egg
1 tablespoon fat-free milk
1/2 cup Italian-seasoned dried bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup shredded part-skim mozzarella cheese
1 cup prepared marinara sauce, heated
4 Italian hard rolls, split
Preheat the oven to 375. Spray a nonstick baking sheet with nonstick spray; set aside.
Lightly beat the egg and milk in a shallow bowl. Mix the bread crumbs and Parmesan on a sheet of wax paper. Dip the eggplant in the egg mixture, then in the bread crumbs, and arrange in one layer on the baking sheet. Lightly spray the eggplant with nonstick spray., Bake until the eggplant is softened and lightly browned, about 25 minutes.
Divide eggplant slices into 4 equal portions on the baking sheet. Overlap each group of slices so they are no larger than the dimensions of each roll,. Top each portion with 1 tablespoon of the mozzarella. Bake until the cheese is melted, about 2 minutes.
Transfer each eggplant portion to the bottom of each roll; top each with 1/4 cup of the sauce. Replace top of rolls and serve at once.