3/4 c. Italian-seasoned breadcrumbs
1 c. Parmesan cheese, divided
1 tsp. dried Italian seasoning
2 minced garlic cloves
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 eggplant, peeled and cut into 1/4-inch thick slices
1 (26 oz. jar.) tomato-basil pasta sauce
1/2 tsp. crushed red pepper
1/2 cup. shredded part-skim Mozzarella cheese
Place a baking sheet inside oven, preheat to 400°F.
In shallow dish, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic. In separate shallow dish, combine egg whites and egg. Dip eggplant slice in egg, dredge in breadcrumb mix. Remove pan from oven. Coat pan with cooking spray. Arrange eggplant on pan, coat eggplant with cooking spray.
Bake for 17 minutes or until golden.
Reduce oven temp to 375°F. Combine pasta sauce and red pepper. Spray a 13x9-inch baking dish. Spread 1/2 cup sauce mix evenly in baking dish. Arrange eggplant slices over pasta in baking dish. Spread remaining sauce over eggplant, sprinkle with remaining Parmesan cheese and Mozzarella cheese.
Bake for 25 minutes or until bubbly and cheese is melted.
Only 203 calories per serving. Fat is 6.5g., saturated fat is 3.2g.
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