Eggplant Parmesan Hero
I got this one from my ww "Take-Out Tonight" book. It's been my bible lately.
Makes 4 servings- 7 points each
Ingredients:
1 (1 pound) eggplant, unpeeled and cut into 1/4 inch thick slices
1 large egg
1 tablespoon fat-free milk
1/2 cup italian bread crumbs
2 tablespoons grated parmesan cheese (can use low fat kind)
1 cup marinara sauce, warm
1/4 cup shredded- part skim mozzarella cheese
4 italian hard rolls

1. Preheat oven to 375. Spray nonstick baking sheet w/ nonstick spary, set aside
2. Lightly beat the egg and milk in shallow bowl. Mix bread crumbs and Parmesan on a sheet of wax paper (I didn't have wax paper so I used foil). Dip eggplant in the egg mixture, then in the bread crumbs, and arrange in one layer on the baking sheet. Lightly spray the eggplant with non-stick spray. Bake eggplant until softened and lightly browned, about 25 mins.
3. Divide eggplant into 4 portions on the baking sheet. Overlap each group so they are no longer than the dimensions of each roll. Top each portion with 1 tablespoon of mozzarella. Bake until the cheese is melted, about 2 mins.
4. Transfer each eggplant portion to the bottom of each roll; top each with 1/4 cup of the sauce. Replace top of rolls and serve at once.

I peeled these by accident first. I also added some salt n pepper at the end for extra kick that I think they needed. You can add some to the bread crumb mixture befcore you coat them.