Egplant Parmesan

Preparation time: one hour.

Ingredients: 2 medium eggplants, sliced horizontally 1/2 inch thick; 2 eggs, lightly beaten; 4 Tb. milk; Italian breadcrumbs; 1/4 C. Olive oil; 24 oz. nonfat Ricotta; 1/2 tsp. Nutmeg, grated; 1 Egg; 2 Tb. Italian parsley, chopped; 1 C. Chianti; 12 oz. Tomato paste; 1 tsp. oregano; 2 garlic cloves, crushed; 1/2 lb. Mozzarella sliced; 1/2 C. Parmesan cheese.

Directions: 1. Wash eggplants, wipe dry, slice horizontally 1/2 inch thick. Layer in colander and sprinkle both sides with salt. Allow to set at least an hour. Pat dry with paper towels. 2. Preheat oven to 400°F. 3. Brush olive oil on cookie sheets, enough to lay eggplant slices in one layer. Dip eggplant slices into mixture of egg and milk. Roll in breadcrumbs and lay on cookie sheets. Brush with more olive oil and bake 15 minutes. Flip and bake another 15 minutes. 4. Mix ricotta, nutmeg, lightly beaten egg and parsley in bowl. 5. In a small saucepan, simmer Chianti, tomato paste, oregano, salt and pepper for 10 minutes. 6. Spoon half the sauce on bottom of shallow baking dish. Cover with ricotta mixture. 7. Arrange eggplant slices on ricotta layer. Spoon remaining sauce over eggplant then cover with mozzarella slices. Sprinkle top with Parmesan cheese. 8. Bake 20 minutes at 400°F or until top is golden and center is bubbling. 9. Let stand 5 minutes before serving, with more tomato sauce if desired.