Eggplant Parmigiana

By dianebrody

Ingredients

• Cooking spray
• 1/3 c. Italian seasoned bread crumbs
• 1 tbsp. grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp. garlic powder
• 1 med. eggplant
• 2 large egg whites, lightly beaten
• 1 c. canned tomatoe sauce
• 1/2 c. shredded part-skim mozzarella cheese, shredded.

Preparation

Step 1

1. Preat oven to 350 degrees. Coat 8x8 in. pan with cooking spray.
2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a med. bowl. Set aside. Remove skin from eggpland and trim off ends. Slice eggplant into 1/2 inch thick slices.
3. Dipp eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned. About 20 mins.
4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomatoe sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 mins. Slice into 4 pieces and serve.