Tasty Tuesday - Baked eggplant parmesan

It's time for the Tasty Tuesday link up with Lean Lena and today I'm sharing an eggplant parmesan recipe which has made it's way into fairly regular rotation at our house.  It started with a weight watcher's recipe that's a little modified.  I love eggplant parmesan but it doesn't always fit into my weekly meal plan calorie wise.  So I love that this is a healthier option.

Makes 4 servings

2 spray(s) olive oil cooking spray   1 cup rolled oats 1 tsp garlic powder 1 tsp dried oregano 1/2 tsp salt 1/3 cup milk (the recipe calls for skim but I just use whatever I have on hand) 1.5 medium eggplants (I used the whole 2 medium eggplants) 2 tbsp parmesan cheese Marinara sauce (I use store bought usually) 8 oz shredded part skim mozzarella

Pre-heat oven to 400 degrees and spray a baking sheet with the cooking oil.
Slice the eggplant into round slices, approximately 1/2 inch thick.
Combine the oats, garlic, oregano and salt in a shallow dish.  Pour the milk into a bowl.
Dip the eggplant slices into the milk and then press into the oats to coat both sides and then place on the baking sheet.

Sprinkle with the parmesan cheese and put the baking sheet into the oven to cook for 30 minutes.

Remove from oven after 30 minutes and top each eggplant slice with a spoon of the marinara.  

Top with the mozzarella and put back in the oven 10-15 minutes or the cheese is browned and bubbly.

The cheesy eggplant slices can be served over pasta but we prefer to do it as eggplant parmesan subs.  We served it with a side of broccoli and it made for a healthy but filling dinner.  

Does it taste like a decadent eggplant parmesan you would get at a restaurant? No.  But is it a delicious alternative? Yes!  It's really tasty in it's own right and it's not that difficult to make. We love this for dinner, especially as the weather gets cooler.