Eggplant Parmesan I've missed you.

It's been at least 2 weeks since we have had this recipe... So HELLO what goes on sale at Kroger this week. Eggplants for a dollar a piece, which they are usually at least 3 dollars a piece. So I gladly added it to our weekly menu. I did make the mistake of grabbing Hot Jalapeno's instead of medium... so our sauce was a little spicier, but still!!

delicious

Eggplant Parmesan (makes 6-8 servings)

WW pts: 7 pts per serving or 8 if you eat with 1/2 a serving of Whole wheat spaghetti noodles

2 Large eggplant

1 cup fresh parmesan cheese

Olive oil

flour

Pepper

Rosemary

1 cup diced onion (1 md onion worked fine)

1/4 cup minced garlic

1/4 diced jalapenos

1/2 cup chopped basil

pepper to taste

Preheat oven to 375. Cut Eggplant into 12-14 slices (1/2 inch thick). In a large saute pan, heat enough oil to cover the bottom to brown the eggplant. In a shallow dish mix flour, rosemary and pepper with a fork, then dredge eggplant in seasoned flour. Shaking off excess flour. Saute 4-5 slices at a time, until golden brown on each side. After cooking all the eggplant in same fashion, dump the oil, and add new oil (1 tsp olive oil). Add onion, garlic and jalapeno. Saute a few minutes, then add the tomato sauce that you've been cooking into this pan. Season with pepper and salt if you need to, I didn't need any salt.

In a 9x13 pan place eggplant and spoon even amounts of the sauce over the eggplant, and then generously sprinkle parmesan cheese and bake until the cheese is completely melted.

I used less parmesan and added some fat free Mozzarella.