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
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.