Eggplant Parmigiana

1 serving cooking spray (5 one second sprays) 1/3 cup seasoned bread
crumbs, Italian style
1 Tbsp grated Parmesan Cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium eggplant
2 large egg whites, lightly beaten
1 cup canned tomato sauce (I substituted Healthy Choice Pasta Sauce) 1/2
cup part-skim mozzarella cheese, shredded

Preheat oven to 350 degrees. Coat an 8 x 8 x 2 inch baking dish with
cooking spray; set aside.
Combine bread crumbs, Parmesan Cheese, Italian seasoning and garlic
powder together in a medium bowl, set aside; Remove skin from eggplant
and trim off ends. slice eggplant into 1/2 inch thick slices. Dip
eggplant first into egg whites and then into bread crumb mixture. Bake
eggplant on a nonstick cookie sheet until lightly browned, about 20
minutes. 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 mins more. Slice into 4 pieces and serve.3 WWP per
serving.


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