• 50minutes
  • 179calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. cooking spray (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.


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