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Heat oven to 400 degrees. Brush 1 tablespoon oil on bottom of
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rectangular pan, 13 X 9 X 2 inches. Cut eggplant into twelve 1/2-inch
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slices. Spoon about 1 tablespoon pizza sauce onto each of 6 eggplant
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slices. Top each with 1 slice cheese (cut or fold cheese, if
|
necessary, to fit) and with remaining eggplant slices.Beat eggs and
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milk. Mix bread crumbs and parsley in shallow dish. Dip each sandwich
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into egg mixture, then into crumb mixture, turning to coat both
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sides. Press crumb mixture into and around edges to coat entire
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sandwich.Place sandwiches in pan. Drizzle with remaining oil. Cover
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pan with aluminum foil. Bake 20 minutes. Remove foil and turn
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sandwiches. Bake 15 to 20 minutes longer or until sandwiches are
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golden brown and eggplant is tender. 6 SANDWICHES; 215 CALORIES PER
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SANDWICH.
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