Preheat oven to 400 degrees F. Peel the eggplants and slice them lengthwise (1/4 inch thick). Arrange the slice in one layer on a baking sheet sprayed with vegetable cooking spray. Sprinkle slices with lemon juice and salt and pepper. Bake for 20 minutes, flipping them at the halfway point. Spread 2 tablespoons of tomato sauce in the bottom of an 8 inch round pie plate. Arrange half of the eggplant slices over the sauce, overlapping them slightly, and top with half of the remaining sauce, half of the mozzarella, half of the parsley, and half of the remaining Parmesan. Repeat the procedure. Bake for 30 minutes or until hot and bubbly.
Servings: 6

Nutritional Information Servings Per Recipe: 6  Calories 192 Calories From Fat 32%  Protein 14g Carbohydrate 22g  Cholesterol 21 mg Sodium 838 mg