Eggplant Parmigiana

By sheilaolim

We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.

Ingredients

• 1 spray(s) cooking spray
• 1/3 cup(s) seasoned bread crumbs, Italian-style
• 1 Tbsp grated Parmesan cheese
• 1 tsp italian seasoning
• 1/4 tsp garlic powder
• 1 medium raw eggplant
• 2 large egg white(s), lightly beaten
• 1 1/2 cup(s) canned tomato sauce
• 1/2 cup(s) part-skim mozzarella cheese, shredded (shredded)

Preparation

Step 1

Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.


Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.


Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.


Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato 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 minutes more. Slice into 4 pieces and serve.