Sign Up | Login | En Español

Ingredients

2 Medium eggplants (about 1 lb each)
4 Eggs whites, beaten
1/2 cup Dried Italian bread crumbs
1/4 cup Unbleached flour
1/2 cup Grated nonfat or reduced-fat Parmesan cheese, divided
Olive oil cooking spray
1 cup Shredded nonfat or reduced-fat mozzarella cheese
Sauce
2 lbs Canned, unsalted tomatoes, crushed
6 oz Tomato paste
1 Medium onion, chopped
1 1/2 teaspoons Crushed fresh garlic
2 teaspoons Dried Italian seasoning
1/4 teaspoon Ground black pepper
1/4 teaspoon Crushed red pepper

Preparation

To make the sauce, combine all of the sauce ingredients in a 2-quart saucepan and stir to mix well. Bring the mixture to a boil over high heat. Then reduce the heat to low, cover, and simmer for 20 minutes. Set aside to keep warm.

Trim the ends off the eggplants, but do not peel. Cut each eggplant crosswide into 9 slices, each approximately 1/2-inch thick.

Place the egg whites in a medium-sized shallow bowl. Combine the bread crumbs, flour and 1/4 cup of the Parmesan in another shallow bowl. Dip the eggplant slices first in the egg whites, and then in the crumb mixture.

Coat a large baking sheet with olive oil cooking spray and arrange the eggplant slices in a single layer on the pan. Spray the tops of the slices very lightly with the cooking spray and bake at 400 for 15 to 20 minutes, or until the eggplant is golden brown and tender.

Coat a 9 x 13-inch baking pan with nonstick cooking spray. Transfer the eggplant slices to the dish, slightly overlapping the slices to allow them to fit in a single layer. Pour the sauce over the eggplant slices and sprinkle with the mozzarella and the remaining Parmesan.

Bake at 400 for 5 minutes or until the cheese is melted. Serve hot with your choice of pasta.

Cook's Notes

Nutrition Information

Calories: 262 ; Total Fat: 6 g ; Saturated Fat: 3 g ; Polyunsaturated Fat: 0 g ; Carbohydrates: 39 g ; Protein: 16 g ; Vitamin A: 1231 IU ; Vitamin C: 31 mg ; Calcium: 283 mg ; Sodium: 1203 mg ; Iron: 3 mg ; Fiber: 8 g