Eggplant Parmigiana

    Servings: 4/ Units per serving=3


    Ingredients

      1/3 C seasoned bread crumbs
      1 T grated parmesan cheese
      1 tsp Italian seasoning
      ¼ tsp garlic powder
      1 medium eggplant
      2 lge egg whites, lightly beaten
      1 C canned tomato sauce
      ½ C part-skim mozzarella cheese, shredded


    Preheat oven to 350 degrees. Coat a 8x8x2 baking dish with cooking spray; set aside

    Combine bread crumbs, parmesan cheese, Italian seasoning and garlic powder in medium bowl, set aside. Remove skin from eggplant, trim ends, Slice into ½ inch thick slices.

    Dip eggplant into egg whites then into bread crumbs.

    Bake on a non-stick cookie sheet until lightly browned, about 20 min. Place a layer of eggplant on bottom of prepared dish, add 1/3 of tomato sauce and 1/3 mozzarella cheese. Repeat with 2 more layers.

    Bake until cheese is melted and sauce is bubbling, about 10 min.