- 2 large egg whites
- 2 tablespoons water
- 6 tablespoons Italian-seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 large eggplant, peeled and cut into 12 round slices
- Nonstick cooking spray
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 2 cans (14 ounces each) no-salt-added diced tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 ounces part-skim mozzarella cheese, shredded
- 1 ounce reduced-fat Parmesan cheese
Pre-heat oven to 350 degrees F. Coat large rimmed baking pan with nonstick cooking spray.
Whisk together egg whites and water in shallow dish. Combine bread crumbs and Parmesan cheese in another dish. Dip eggplant slices in egg white mixture, then in bread crumb mixture, pressing lightly to adhere crumbs.
Place eggplant slices in single layer in baking pan. Lightly coat tops with cooking spray, bake 25 to 30 minutes, until bottoms are browned. Turn slices; bake 10 to 15 minutes longer or until well browned.
To make sauce, heat oil in medium nonstick skillet over medium-high heat. Cook onion until softened, about 5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, basil and oregano; bring to a boil. Reduce heat to a simmer, stir occasionally until sauce is thickened, 15 to 20 minutes.
Coat 10 x 15-inch baking dish with cooking spray. Spread sauce in dish. Arrange eggplant slices in single layer on top of sauce. Combine mozzarella and Parmesan cheese; sprinkle evenly on top. Bake until sauce is bubbly and cheese melts, 15 to 20 minutes.
Tip: Cut eggplant slices 1/2 to 1/4 inch thick for best results.
Per serving: Calories 227, Total fat 8 g., Saturated Fat 2 g, Cholesterol 11 mg, Protein 12 g, Carbohydrate 11 mg, Dietary fiber 9 g, Sodium 610 mg
Download printable version.
<< Back to Recipe List.