1 Tbsp olive oil
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 (8 oz) can no-salt-added tomato sauce
1 lemon, juiced
1/4 cup Italian seasoning, divided
4 tsp garlic powder, divided
25 multigrain saltine crackers, crushed
1 Tbsp onion powder
1 1/2 tsp pepper
1 cup whole-wheat flour
4 eggs, whisked
1 large eggplant, thinly sliced
Non-stick cooking spray
1/2 cup shredded part-skim mozzarella cheese
Preheat oven to 350°F.
In a saucepan, heat oil over medium-high. Add tomatoes, tomato sauce, lemon juice, 2 Tbsp Italian seasoning & 2 tsp garlic powder. Reduce heat & simmer, stirring occasionally.
Meanwhile, in a small bowl, mix crackers, remaining garlic powder & Italian seasoning, onion powder & pepper.
Place flour, eggs & cracker mixture in separate bowls. Coat eggplant in flour, dip in egg & cover in cracker mixture.
Coat baking sheet with cooking spray. Put eggplant on sheet & lightly cover with cooking spray. Bake 30-40 minutes, or until golden brown.
Top with tomato sauce & cheese. Serve immediately.
Encuentra la receta en español
Search for no-salt-added or low sodium canned products to lower sodium content in this meal!