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Prep Time: 13 Minutes Cook Time: 42 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Serve over whole wheat spaghetti or steamed spaghetti squash. Ingredients:
3/4 cup italian-seasoned breadcrumbs |
1 cup grated fresh parmesan cheese, divided |
1 teaspoon dried italian seasoning |
2 garlic cloves, minced |
2 large egg whites, lightly beaten |
1 large egg, lightly beaten |
1 (1 1/3-pound) eggplant, peeled and cut into 1/4-inch-thick slices |
cooking spray |
1 (26-ounce) jar light tomato-basil pasta sauce |
1/2 teaspoon crushed red pepper |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Place a baking sheet inside oven, and preheat oven to 400°.
2. Combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic in a shallow dish. Combine egg whites and egg in a separate shallow dish. Dip eggplant slices in egg; dredge in breadcrumb mixture.
3. Remove pan from oven; coat with cooking spray. Arrange eggplant on pan; coat with cooking spray.
4. Bake at 400° for 17 minutes or until golden.
5. Reduce oven temperature to 375°.
6. Combine pasta sauce and crushed red pepper, and spread 1/2 cup evenly into a 13 x 9-inch baking dish coated with cooking spray. Arrange eggplant slices over pasta sauce. Spread remaining pasta sauce evenly over eggplant; sprinkle with remaining 1/2 cup Parmesan and mozzarella.
7. Bake at 375° for 25 minutes or until bubbly and cheese melts.
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