INGREDIENTS
I medium Eggplant, sliced into 8 thin slices
1
egg, beaten
1 cup
Panko break crumbs
1 tbsp
Italian seasoning
1 tbsp
Grill seasoning
Olive Oil Cooking Spray
2 1/2 cups
pasta sauce; I used Organic Glen Muir chunky tomato
2 oz
shredded part-skim Mozzarella (shred it yourself to get a good melty cheese)
1 tbsp
chopped parsley