Eggplant Casserole Recipe

Directions:

1. Prepare a cookie sheet with fat free cooking spray and set aside.
2. Mix bread crumbs with 2 tablespoons of parmesan cheese. Beat egg whites with 1/2 tsp. salt.
3. Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
4. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
5. In a nonstick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 tsp. salt and pepper. Cook for one minute. Add tomatoes, increase heat to high and cook until thickened, about 10-12 minutes. Remove from heat and add basil.
6. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown.
7. Preheat oven to 425 F. Layer eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
8. Bake uncovered until cheese is bubbly, 10-15 minutes.