4 servings 4 pt
1 medium eggplant
1/3 cup seasoned bread crumbs, italian-style
1 Tbsp grated Parmesan Cheese
1 tsp Italain Seasoning
1/4 tsp Garlic Powder
2 large egg whites, lightly beaten
1 1/2 cup can tomato sauce
1/2 cup part-skim shredded mozzarella cheese
Preheat oven to 350. Coat a 9 x 13 baking dish with cooking spray. Set aside.
Combine bread crumbs, Parmesan cheese, seasoning and garlic powder in medium bowl; set aside, Remove skin from eggplant and trim off ends; slice eggplant into 1/2" 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 prepaared baking dish, 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.
