Eggplant Parmesan

Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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1 cup unseasoned -- dry bread crumbs
1/3 cup grated Parmesan cheese
2 tsp dried basil
4 egg whites
1/2 tsp salt
2 medium eggplants (about 2 pounds) -- unpeeled, each cut into 8
Olive oil cooking spray
3 cups low-fat -- tomato-based pasta sauce
1 cup shredded mozzarella cheese -- part-skim
2 tbsp chopped -- fresh parsley

In a shallow bowl, combine bread crumbs, Parmesan cheese, and basil. Mix well.
In another shallow bowl, lightly beat together egg whites and salt. Working one at a time, dip eggplant slices into egg whites, then into crumb mixture. Turn to coat both sides with crumbs. Place slices on 1 large or 2 small baking sheets that have been sprayed with non-stick spray.
Spray tops of slices lightly with olive oil cooking spray. Bake at 400° for 15 minutes. Remove eggplant slices from oven, turn them over, and spray again with cooking spray. Return to oven and bake for 15 more minutes.
To assemble casserole, spoon 1 cup pasta sauce over bottom of a 9 x 13-inch baking dish. Top with 1 /2 eggplant slices. Spoon another 1 cup sauce over eggplant, followed by 1 /2 mozzareila. Repeat layering with remaining eggplant slices, sauce, and mozzareila. Sprinkle parsley over top.
Return to oven and bake, uncovered, for 20 minutes, until cheese is completely melted and sauce is bubbly. Serve immediately.

Recipe compliments of The Everyday Gourmet Khristen Hunter