Eggplant Parmesan-7 pts plus per serving

By á-4131

Ingredients

• 3 egg whites, beaten
• 2 1/2 cups panko bread crumbs
• 3 medium eggplants, peeled and cut into 1/4 inch rounds
• 2 jars (4 1/2 oz. each) sliced mushrooms, drained
• 1/2 tsp. dried basil
• 1/8 tsp. dried oregano
• 2 cups (8 oz.) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 jar (28 oz.) spaghetti sauce

Preparation

Step 1

1. Place eggs and bread crumbs in a separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake at 350F for 15-20 minutes or until tender and golden brown, turning once.
2. In a small bowl, combine the mushrooms, basil and oregano. In another small bowl, combine both cheeses.
3. Spread 1/2 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
4. Baked, uncovered at 350 F for 25-30 minutes or until heated through and cheese is melted.

Nutrition Facts
1 serving=
305 cal
12g fat
102 mg cholesterol
912 mg sodium
32 g carbohydrate
9 g fiber
18 g protein