- 4
Ingredients
- Nonstick cooking spray
- 4 large egg whites
- 1/4 teaspoon salt
- 2 cups dried whole wheat breadcrumbs
- 1/3 cup finely grated parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons, finely chopped fresh basil
- 1 tablespoon, finely chopped fresh oregano
- 2 large eggplants, cut crosswise into 1/2 inch slices (about 2 pounds)
- 3 1/2 cups low sodium bottled chunky tomato sauce
- 1 cup nonfat or low fat ricotta cheese
- 2 cups shredded low fat or nonfat mozzarella cheese (about 8 ounces)
Preparation
Step 1
1. Preheat oven to 400 degrees F. Coat a baking pan with nonstick cooking spray.
2. In a large shallow bowl, beat the egg whites and saly. In another large bowl, combine the breadcrumbs, Parmesan, garlic, and oregano.
3. Dip the eggplant slices in the egg whites, then dredge them in the breadcrumb mixture to coat both sides evenly. Place breaded eggplant slices side by side on the prepared baking pan and bake for about 20 minutes. Remove from the oven, turn the eggplant slices over with a spatula or fork, and bake for an additional 20 minutes on the other side. The eggplant should be tender when pierved with a fork.
4. Spread a ladle full of the tomato sauce in the bottom of a 2 quart casserole dish to keep it from sticking. Layer eggplant slices on top, followed by another ladle full of tomato sauce. Dollop half of the ricotta cheese evenly on the slices. Sprinkle with 1 1/2 cups of the moxxarella and half of the breadcrumb mixture. Sprinkly the top with the 1/2 cup of mozzarella. Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbling.