Eggplant Parmesan
 

Eggplant Parmesan
Serves 4. Each serving equals four 5 A Day servings.

Ingredients

2 egg whites
2½ lbs eggplant, peeled and cut crosswise into 1/4"-thick slices
½ cup plain dried bread crumbs
Olive oil spray
1 cup tomatoes, chopped with their juice
¼ cup chopped fresh basil or 1 tsp dried
½ tsp black pepper
1 cup shredded part-skim mozzarella cheese (about 4 oz)
¼ cup grated Parmesan cheese
4 cloves garlic
½ cup onion, chopped

Preheat the oven to 400°F. Line baking sheet with foil. Spray foil
with nonstick cooking spray.
In a shallow dish, beat the egg whites and 2 Tbsps of water until
foamy. Dip eggplant into egg whites, then into bread crumbs, pressing
crumbs into eggplant.
Place eggplant on prepared baking sheet and spray oil over eggplant
slices. Bake 30 minutes, turning eggplant over after 20 minutes, until
golden brown and cooked through.
Sauté the onions and garlic with oil spray. In a medium bowl, stir
together tomatoes and their juice, basil, salt, pepper, garlic, and
onions. Spoon 3 Tbsps of tomato mixture into bottom of 9" square glass
baking dish. Place half of eggplant over sauce; spoon half of
remaining tomato mixture over eggplant; and sprinkle half of
mozzarella on top. Repeat with remaining eggplant, tomato mixture, and
mozzarella.
Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is
piping hot and sauce is bubbly.

Nutritional analysis per serving: Calories 274, Fat 6g, Calories from
Fat 20%, Protein 18g, Carbohydrates 35g, Cholesterol 20mg, Fiber 8g,
Sodium 427mg.