Eggplant Parmesan

By rossboys

Ingredients

• 3 egg whites, lightly beaten
• 1/4 cup water
• 2 small eggplants, cut horizontally into 1/4" thick slices
• 1/3 cup all-purpose flour
• 1-1/2 cups dried Italian bread crumbs
• 1 28oz can crushed tomatoes
• 1-1/2 cup shredded part-skim mozzarella cheese
• 2 Tbsp grated Parmesan cheese

Preparation

Step 1

Preheat oven to 400 deg. Spray 2 baking sheets with vegetable cooking spray. In a shallow dish, combine egg whites and water.

Dredge eggplant in flour; tap off excess. Dip slices in egg white mixture, turning to coat and allowing excess to drip back into bowl. Coat eggplant with bread crumbs.

Place eggplant in a single layer on prepared baking sheets. Bake, turning once, until golden and tender, about 30 min.

In bottom of an 8" square baking dish, spread a layer of tomatoes. Place a layer of eggplant over tomatoes; sprinkle with 1/3 of mozzarella. Repeat layering with remaining ingredients. Sprinkle Parmesan on top.

Bake until heated through, about 15 min. Place dish on wire rack to cool slightly.