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.
