Ingredients Jump to Instructions ↓

  1. 1 spray

  2. 1/3 cup Italian seasoned breadcrumbs

  3. 1 tablespoon grated parmesan cheese

  4. 1 teaspoon italian seasoning

  5. 1/4 teaspoon garlic powder

  6. 1 medium raw eggplant

  7. 2 large egg whites, lightly beaten

  8. 1 1/2 cups canned tomato sauce

  9. 1/2 cup part-skim mozzarella cheese , shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F Coat a 9 X 13-inch baking dish with cooking spray; set aside.

  2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

  3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

  4. 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 minutes more. Slice into 4 pieces and serve. ?


Send feedback