Recipe: Noodle Eggplant Casserole (layered with tomato sauce and cheese)

NOODLE EGGPLANT CASSEROLE

8 oz. medium egg noodles, uncooked
1 eggplant, peeled and cut into 1/4-inch slices
1/2 cup egg substitute
3/4 cup fine dry bread crumbs
1 (16 oz.) can tomato sauce
1/2 tsp. garlic powder
1/8 tsp. pepper
1/2 tsp. oregano
1/3 cup grated Parmesan cheese, divided use
4 oz. lowfat mozzarella cheese, shredded, divided use

Preheat broiler. Spray a cookie sheet with vegetable cooking spray.

Prepare noodles according to package directions.

While noodles are cooking, dip each slice of eggplant into egg substitute, then into bread crumbs. Coat each side well.

Place eggplant slices on prepared cookie sheet and place under broiler for 3 to 4 minutes on each side, or until lightly browned.

Preheat oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray.

In a medium bowl, combine tomato sauce, garlic powder, pepper and oregano*.

When the noodles are done, drain well.

Place a layer of eggplant in bottom of prepared baking dish. Layer half the noodles, followed by half of the tomato mixture. Sprinkle half the Parmesan cheese and half the mozzarella cheese on top. Repeat with another layer of eggplant, the remaining noodles, and the remaining tomato sauce and cheese on top.

Cover with foil and bake for 30 minutes. Remove foil and continue baking 15 minutes, until cheese is melted and top is lightly browned.

*SHORTCUT TIP:
Bottled low-fat pasta sauce can be used in place of tomato sauce mixture.

Each of the 6 servings contains 333 calories and 7 grams of fat.

Source: American Institute for Cancer Research