Lightened (but not too much) Eggplant Parmesan

Preheat oven to 350. Line baking sheet with parchment. Mix breadcrumbs with cheese and a little fresh ground black pepper.

Dip a plank of eggplant in egg beaters, then coat with breadcrumbs, pressing to adhere. Place on sheet. Repeat with the rest of the eggplant.

Spray eggplant lightly with olive oil. Bake eggplant for 20-25 minutes, or until soft and slightly browned.

While eggplant bakes, slice basil and mozzarella. Once eggplant comes out of the oven, start layering. I use an 8×8 baking dish and save the rest of the eggplant for sandwiches. If you want to use it all up, use a larger dish.

Spread a thin layer of tomato sauce on the bottom of the dish. Top with eggplant, sauce, Provolone, and basil. Repeat until final layer (I do 3 or 4) and top with fresh mozzarella and a sprinkling of basil. Bake for 30-35 minutes or until bubbly. Allow to cool for 10 minutes and serve.