One of Jennifer's Favorite Recipes Eggplant Parmesan 1 - 14 1/2 oz can sugar free chopped tomatoes 1 8 oz can salt free tomato sauce 1 tsp dry whole basil 1 tsp oregano 1/4 tsp garlic powder 2 tblspn onion flakes 1/4 cup parmesan cheese 4 oz mozarella cheese 1 medium eggplant 2 eggs Dash salt 1/2 cup breadcrumbs In saucepan, combine first 6 ingredients and bring to boil. Reduce heat and simmer 20 minutes. Peel and slice eggplant into 1/4 inch slices. Dip in mixture of beaten egg and salt. Dip in breadcrumbs and fry until golden brown on each side. In 8 x 12 inch pan, layer eggplant and sauce starting and ending with sauce. Top with cheeses. Bake 15-20 minutes at 325°F.

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