cooking spray
1/3 cup 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 whites, lightly beaten
1 1/2 cups canned tomato sauce
1/2 cups part skimmed mozzarella cheese, shredded
Preheat oven to 350' 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 1/2inch-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 20-25 minutes, flipping once.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 mozzarella cheese. Repeat withh 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.
