Eggplant Parmigiana
1 serving cooking spray (5 one second sprays) 1/3 cup seasoned bread crumbs, Italian style 1 Tbsp
grated Parmesan Cheese 1 tsp Italian seasoning
1/4 tsp garlic powder 1 medium eggplant 2 large egg whites, lightly beaten 1 cup canned tomato sauce
(I substituted Healthy Choice Pasta Sauce) 1/2 cup part-skim mozzarella cheese, shredded
Preheat oven to 350 degrees. Coat an 8 x 8 x 2 inch baking dish with cooking spray; set aside.
Combine bread crumbs, Parmesan Cheese, Italian seasoning and garlic powder together in a medium
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 minutes. 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 mins more.
Slice into 4 pieces and serve.3 WWP per serving.
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