Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 2 large eggplant (sliced 3/8" - 1/2" thick); 2 tablespoons olive oil; 2 eggs (beaten); 1/3 cup milk (1% low-fat); 1 1/2 cups homemade breadcrumbs (or boxed Italian seasoned bread crumbs); 1 teaspoon Italian seasoning (or 1/2 teaspoon each dried basil & oregano); 1/2 teaspoon paprika; 2 cups homemade or canned spaghetti sauce; 6 oz mozzarella cheese (part skim milk, grated); 3/4 cup grated Parmesan cheese (divided)